Roasted Garlic Soup

Recipe Rating:
 2 Ratings
Serves: 4
Prep Time:
Cook Time:
Cooking Method: Stove Top


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
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

The Cook

Patrick Johnson Recipe
Well Seasoned
Kingwood, TX (pop. 208,027)
Member Since Nov 2011
Patrick's notes for this recipe:
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.
Make it Your Way...

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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.

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user Deb Crane songchef - Dec 8, 2011
This is right up my alley! Sounds wonderful!
user Wendy Rusch snooksk9 - Dec 10, 2011
mmmmmmmmm yeah, I'm with Deb on this one!!! :o)

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