|Roasted Garlic Soup - Not great for a date!||| Print ||
|Written by Antonio Violante|
Roasted Garlic Soup
During the winter months, especially in northern Italy, it tends to get a little on the cold side. This is a great soup that can warm you up during the cold time of the year.
This is not recommended if you are entertaining a date!
4 Garlic heads (about 1/2
Pound total), unpeeled
1/4 c Olive oil
1 Onion, diced
6 tb All purpose flour
6 tb (3/4 stick) unsalted
2 tb Chopped fresh chives
4 Leeks (white part only), chopped
4 cups chicken stock or canned broth, heated
1/3 cup Dry Sherry
1 cup Whipping cream
Fresh lemon juice
Salt and fresh ground
Preheat oven to 350F. Cut off top 1/4 inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle in the olive oil.
Bake until a golden color forms , about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release the garlic. Chop the garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce the heat to low.
Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and add sherry. Simmer about 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate.) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.