Roasted Garlic Soup

Recipe Rating:	2 Ratings5
Category:	Other Soups
Keyword:	Roasted Garlic
Serves:	4
Prep Time:	25 Min
Cook Time:	1 Hr

Ingredients

2 Tbsp	butter, unsalted
4 oz	pancetta, chopped
2 medium	leeks, rinsed well, whites only, finely chopped
1 c	yellow onion, chopped
1/2 tsp	salt
1/2 tsp	white pepper, ground
1 tsp	fresh thyme, chopped
1/2 c	roasted garlic, (see recipe below)
1/4 c	dry white wine
3 1/2 c	chicken stock (see recipe in
1/2 c	heavy cream
2 Tbsp	fresh parsley, chopped
1 Tbsp	lemon juice, freshly squeezed
ROASTED GARLIC
5 large	heads of garlic
2 Tbsp	olive oil, extra virgin
1/4 tsp	salt
1/4 tsp	black pepper, freshly ground
1/2	loaf crusty italian bread

Pinched by RaysMeg, and 16 more.

Patrick Johnson

Well Seasoned

Kingwood, TX (pop. 475,786)

pwjohnso

Member Since Nov 2011

Patrick's Notes:

With all of the vampire mania in recent pop culture I thought it best to offer up a dish that will ward of The Count.

I will be working on a wooden stake filet but in the meantime enjoy this dish.

Directions

To roast garlic: Preheat oven to 325 degrees. Cut top quarter from each head of garlic. Place garlic, cut side up on sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Close foil tightly over garlic leving in a single row. Roast garlic until golden brown and very soft (about 1 hour). Once cooled squeeze into recipe below.

Melt butter over medium heat in large pot.

Add pancetta and cook until fat is rendered and add, leeks, onions, salt, white pepper and thyme and cook until vegetables are soft but not browning (about 5 minutes).

Add roasted garlic and mix well.

Add wine, bring to a boil, and simmer while stirring until wine is almost evaporated (about 3-5 minutes).

Add the chicken stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened (about 25-30 minutes),

Add cubes of bread to thicken, if desired, then blend with immersion blender or in food processor until smooth.

Add cream, parsley and lemon juice and simmer for 5 minutes. Adjust seasoning to taste and serve with good croutons or crusty french bread.