Cream of Roasted Garlic Soup
A Uncategorized recipe with large heads fresh garlic, olive oil, butter. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350° oven about 1 hour.
large heads fresh garlic(2)olive oilsourdough french bread cubes several days old sauted in butter and garlic - 2
Let cool.
- 3
Cut off end of each clove and squeeze out contents; set aside.
- 4
Sauté onion and leeks in the butter until tender and translucent.
butter(1/4 c)small sweet yellow onion diced(1)leeks green part removed and diced(1 bunch)sourdough french bread cubes several days old sauted in butter and garlic - 5
Stir flour into onion mixture until all butter is absorbed and continue to cook the mixture over low heat for 4-5 minutes, stirring constantly.
butter(1/4 c)all-purpose flour(1/4 c)small sweet yellow onion diced(1)sourdough french bread cubes several days old sauted in butter and garlic - 6
Slowly add chicken stock, stirring with wire whisk until smooth, and bring mixture to a simmer.
chicken stock(1 qt) - 7
Process potatoes in a blender or food processor.
medium potatoes baked skins removed(2) - 8
Add to soup, mixing thoroughly.
- 9
Finish the soup by adding the cognac and the cream, and seasoning to taste with salt and white pepper.
cognac optional(2 tbsp)light cream(1 qt)salt and white pepper to taste - 10
Heat thoroughly.
- 11
Serve immediately garnished with croutons.
- 12
Yield: 2 quarts.
Rate this recipe
You might also like
:max_bytes(150000):strip_icc()/GettyImages-2187343109-bc2ae24a8daa44dd976c6d99d03cddf2.jpg)
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Cream of Roasted Garlic Soup
A Uncategorized recipe with large heads fresh garlic, olive oil, butter. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
Place garlic heads on cookie sheet, sprinkle with olive oil and bake in 350° oven about 1 hour.
large heads fresh garlic(2)olive oilsourdough french bread cubes several days old sauted in butter and garlic - 2
Let cool.
- 3
Cut off end of each clove and squeeze out contents; set aside.
- 4
Sauté onion and leeks in the butter until tender and translucent.
butter(1/4 c)small sweet yellow onion diced(1)leeks green part removed and diced(1 bunch)sourdough french bread cubes several days old sauted in butter and garlic - 5
Stir flour into onion mixture until all butter is absorbed and continue to cook the mixture over low heat for 4-5 minutes, stirring constantly.
butter(1/4 c)all-purpose flour(1/4 c)small sweet yellow onion diced(1)sourdough french bread cubes several days old sauted in butter and garlic - 6
Slowly add chicken stock, stirring with wire whisk until smooth, and bring mixture to a simmer.
chicken stock(1 qt) - 7
Process potatoes in a blender or food processor.
medium potatoes baked skins removed(2) - 8
Add to soup, mixing thoroughly.
- 9
Finish the soup by adding the cognac and the cream, and seasoning to taste with salt and white pepper.
cognac optional(2 tbsp)light cream(1 qt)salt and white pepper to taste - 10
Heat thoroughly.
- 11
Serve immediately garnished with croutons.
- 12
Yield: 2 quarts.
Rate this recipe
