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OH GOD THIS SOUP
Jan. 3rd, 2012 02:15 pmMan, I am on a roll! Here's delicious Creamy Garlic Soup. It's great. I just had a bowl and I'm about to get seconds. This is enough for about 4 servings. I think it would be good for a party, or for keeping away vampires.
Creamy Garlic Soup
Step 0: roast 3 garlic bulbs in the oven. Chop off the tops, rub olive oil over the exposed tops, wrap with foil and bake/roast at 350° for an hour. They can be kept in the fridge for a few days. Bonus: roast an extra one and keep it around to spread on toast.
Ingredients:
the above 3 roasted garlic bulbs
2 leeks, chopped up
4 Tbsp butter
3 Tbsp flour (it's for roux so Wondra is good)
2 cups veg or No-Chicken broth
a splash of white wine (like 2-3 Tbsp?)
a sprig of fresh rosemary
1/3 cup heavy cream
a tiny pinch each of cayenne and white pepper
1. Take a small frying pan and melt 2 Tbsp butter on med-lo. Add the flour and stir to make roux. Remove from heat.
2. Take a big stock pot and melt the rest of the butter. Add the leeks and sauté on med for 3-4 minutes. Add the roasted garlic, which should be all soft and spreadable, and continue stirring and cooking for about 3 min more.
3. Add the wine and broth. Add the roux and mix it in. Put in the whole rosemary sprig. Simmer covered on just below med for 20 minutes.
4. Turn heat to med-lo, remove rosemary and add cream and pepper. Simmer covered 10 minutes. Then serve.
I tasted it before adding the cream and it's pretty good without that too. You could make the soup vegan by using oil for the sauté step and leaving out the cream. It would still have a nice, creamy texture from the roasted garlic.
Creamy Garlic Soup
Step 0: roast 3 garlic bulbs in the oven. Chop off the tops, rub olive oil over the exposed tops, wrap with foil and bake/roast at 350° for an hour. They can be kept in the fridge for a few days. Bonus: roast an extra one and keep it around to spread on toast.
Ingredients:
the above 3 roasted garlic bulbs
2 leeks, chopped up
4 Tbsp butter
3 Tbsp flour (it's for roux so Wondra is good)
2 cups veg or No-Chicken broth
a splash of white wine (like 2-3 Tbsp?)
a sprig of fresh rosemary
1/3 cup heavy cream
a tiny pinch each of cayenne and white pepper
1. Take a small frying pan and melt 2 Tbsp butter on med-lo. Add the flour and stir to make roux. Remove from heat.
2. Take a big stock pot and melt the rest of the butter. Add the leeks and sauté on med for 3-4 minutes. Add the roasted garlic, which should be all soft and spreadable, and continue stirring and cooking for about 3 min more.
3. Add the wine and broth. Add the roux and mix it in. Put in the whole rosemary sprig. Simmer covered on just below med for 20 minutes.
4. Turn heat to med-lo, remove rosemary and add cream and pepper. Simmer covered 10 minutes. Then serve.
I tasted it before adding the cream and it's pretty good without that too. You could make the soup vegan by using oil for the sauté step and leaving out the cream. It would still have a nice, creamy texture from the roasted garlic.
