Roasted Garlic Soup
BATON ROUGE, LA (WAFB) -
Prep Time: 2 hours
Yields: 4 to 6 servings
Comment: Nowadays, there is a month or day to celebrate every food, vegetable, or spice imaginable! April is National Garlic Month. Although, I think as much as we use it in the culinary world, it should be revered every day! This soup is quite delicious, and I think you will enjoy it as well.
4 heads garlic
¼ cup olive oil
6 tbsps unsalted butter
4 leeks, washed and chopped
1 onion, peeled and chopped
6 tbsps flour
1½ quarts chicken broth
½ cup dry sherry
1 cup heavy whipping cream
1 tbsp lemon juice
½ cup chopped parsley
salt and freshly ground white pepper to taste
granulated garlic to taste
¼ cup minced chives
To roast garlic, preheat oven to 400°F.
Using a sharp paring knife, trim ½ inch from top of garlic to expose pods. Place each garlic head in center of a 6” x 6” piece of aluminum foil and top with olive oil. Wrap foil tightly to completely enclose garlic. Place foil packets on a baking sheet and roast approximately 1 hour or until garlic is soft.
Remove from oven and let cool. When garlic is cool, squeeze the roasted head firmly to remove all pods. Set garlic aside and discard peelings.
In a large, heavy-bottomed saucepan, melt butter over medium heat. Add garlic, leeks, and onion and sauté 5–7 minutes or until wilted. Add flour and cook 2–3 minutes or until a blonde roux is achieved, stirring frequently.
Stir in broth and sherry. Bring to a boil then reduce heat and simmer 20 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
In a blender or food processor, purée soup in batches. Return puréed soup to saucepan over medium heat. Add cream, lemon juice, and parsley and cook 7–10 minutes or until slightly thickened and heated through, stirring occasionally.
Season to taste with salt, pepper, and granulated garlic.
Ladle into warm soup bowls, garnish with chives, and serve hot.
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