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Garlic Leek soup
Nb persons: 0
Yield: 4 servings
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| This hearty soup is definitely for garlic lovers — a whole bulb is used in it. Sounds like a lot, but its flavour is mellowed and sweetened by roasting the garlic before stirring it into the pot. Make a fine lunch of this soup by serving it with some crusty bread and a glass of white wine, such as Gewürztraminer or Riesling. 1 large whole garlic bulb 1 teaspoon ( 5 mL) olive oil 2 tablespoons ( 30 mL) olive oil 1 medium leek, white and pale green part only, halved lengthwise, washed, and then sliced 2 tablespoons ( 30 mL) allpurpose flour 4 cups ( 1L) chicken or vegetable stock 1 medium baking potato, peeled and cubed 1/ 2 teaspoon ( 2 mL) dried tarragon Salt and white pepper to taste | |
| 3 1/ 2 ounces ( 100 g) | blue cheese, crumbled |
1 tablespoon ( 30 mL) chopped fresh parsley
Preheat oven to 325 F ( 160 C). Trim a little from the top of the garlic bulb to expose the tip of each clove. Place garlic cut side up in a small baking dish. Drizzle with the 1 teaspoon ( 5 mL) olive oil. Roast the garlic, uncovered, 50 to 60 minutes, or until very tender. Cool garlic a few minutes, and then squeeze the cloves out of their skins and on to a cutting board. Coarsely chop the garlic. Heat the 2 tablespoons ( 30 mL) oil in a medium pot. Add the leeks and cook until softened, about 3 to 4 minutes. Stir in the flour until well combined. While stirring, slowly pour in the stock. Add the garlic, potato and tarragon and bring the soup to a simmer. Simmer 15 minutes, or until the potato is very tender. Purée the soup in a food processor or blender, or in the pot with an immersion blender. Return soup to a simmer; season with salt and pepper. Ladle into bowls, top with cheese and parsley and serve. Makes 4 servings
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