04-09-2005, 05:14 PM
4 heads (not cloves) garlic, about 1/2 pound unpeeled
1/4 cup olive oil
6 tablespoons butter or margarine
4 leeks, chopped, white part only
1 onion, chopped
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup whipping cream or 1 cup evaporated skimmed milk
Fresh lemon juice
Cut of the top 1/4 inch on each garlic head. Place garlic heads in a small shallow baking dish. Drizzle olive oil over the top. Bake in a preheated 350 degree F oven for 1 hour or until golden. Let cool.
Press individual garlic cloves between fingers to release the baked garlic. Chop cloves.
Melt butter or margarine in a large soup pot over medium heat. Add chopped garlic, leeks, and onions. Saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour; cook 10 minutes, stirring occasionally.
Stir in hot chicken broth and sherry. Simmer 30 minutes, stirring occasionally. Remove from heat and cool slightly. Puree soup in batches in food processor or blender. Return soup to pan. Add cream (or for lower fat, the evaporated skimmed milk) and simmer until thickened, about 10 minutes. Add additional cream or milk if it thickens too much. Add lemon juice to taste. Season with salt and white pepper to taste. Garnish with chives. Serve with thick slices St. Louis Bread sourdough.
Serves 6.
1/4 cup olive oil
6 tablespoons butter or margarine
4 leeks, chopped, white part only
1 onion, chopped
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup whipping cream or 1 cup evaporated skimmed milk
Fresh lemon juice
Cut of the top 1/4 inch on each garlic head. Place garlic heads in a small shallow baking dish. Drizzle olive oil over the top. Bake in a preheated 350 degree F oven for 1 hour or until golden. Let cool.
Press individual garlic cloves between fingers to release the baked garlic. Chop cloves.
Melt butter or margarine in a large soup pot over medium heat. Add chopped garlic, leeks, and onions. Saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour; cook 10 minutes, stirring occasionally.
Stir in hot chicken broth and sherry. Simmer 30 minutes, stirring occasionally. Remove from heat and cool slightly. Puree soup in batches in food processor or blender. Return soup to pan. Add cream (or for lower fat, the evaporated skimmed milk) and simmer until thickened, about 10 minutes. Add additional cream or milk if it thickens too much. Add lemon juice to taste. Season with salt and white pepper to taste. Garnish with chives. Serve with thick slices St. Louis Bread sourdough.
Serves 6.