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| Roasted Garlic Soup |
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Ingredients :
- 4 bulbs garlic
- ¼ cup olive oil
- 6 tablespoons unsalted butter
- 4 leeks, chopped
- 1 onion, chopped
- 6 tablespoons all-purpose flour
- 4 cups chicken broth
- ⅓ cup dry sherry
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice, or to taste
- salt to taste
- ¼ teaspoon freshly ground white pepper
- 2 tablespoons chopped fresh chives
Instructions :
| Prep : | Cook : 4 M | Ready in : |
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Notes :
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