Plant-Based Deliciousness

Roasted Garlic & Leek Soup

The annual spring cold that has been going around lately finally made an appearance at our house.  I had a little touch of it but my husband is absolutely miserable!

So, in addition to a homemade juice involving lots of ginger, garlic, kale, and other cold-fighting foods, we enjoyed this soup along with a simple baguette and butter for dinner last night.  The house smelled amazing from all the garlic in the air and the soup was a big hit with everyone.

Our two-year old even went back for seconds!

Notes: * I use vegetarian chicken broth and vegan butter for this soup.

Roasted Garlic & Leek Soup

4 bulbs garlic, large
1 Tablespoon olive oil
6 Tablespoons butter
4 medium-size leeks, chopped
1/2 cup yellow onion, diced
6 Tablespoons all-purpose flour
4 cups chicken broth
1/3 cups dry sherry
1/4 teaspoon white pepper
1/4 cup fresh chives, for garnish

Preheat oven to 350*

Cut off tops of garlic heads, exposing the cloves.  Drizzle with olive oil and roast in the oven approximately 1 hour.  Allow to cool before gently squeezing to remove the cloves.

In a large saucepan over medium heat, melt the butter.  Add garlic, leeks, and onion.

Break up the garlic with your spoon and stir frequently until leeks and onion are soft.

Add the flour and stir quickly to thicken.

Add in the broth, sherry, and white pepper.

Reduce heat to low and allow soup to simmer approximately 20 minutes.

Adjust the seasoning, to taste, top with chives, and serve hot.



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