Time 2h20m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Cut off top 1/4 inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Season with salt and pepper. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic, Should be like butter. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic. Reduce heat to low. Add flour and cook 5 minutes, stirring occasionally. Stir in hot stock and Sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Meanwhile. Heat olive oil then quickly saute garlic slices till crisp and tan. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with fried garlic slices and minced chives.
Time 2h10m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 400 degrees F. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using. Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer. Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Time 1h Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet. Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more. Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more. Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes. Blend soup with an immersion blender to your desired consistency; season again with salt.
Yield 4 Number Of Ingredients 13 Steps:
Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in a blender or food processor. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Time 2h Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 325F while peeling garlic cloves. Place garlic cloves in small baking pan; add 1 tablespoons of the olive oil and stir to coat well. Roast for 20 minutes or until golden. In large heavy saucepan heat remaining oil over medium heat. Add leeks and fennel; saute until mixture begins to brown slightly, about 10 minutes. Add broth, potatoes, roasted garlic, thyme and bay leaves; bring to a boil. Reduce heat and simmer for 40 minutes or until vegetables are tender. Remove bay leaves and discard. Puree soup, in batches, in food processor or blender. Return to sauce pan and heat through. Season with salt and pepper to taste. Divide among 4 bowls and top each with a tablespoon of yogurt. Garnish with a bit of chopped fennel leaves, if desired.
Yield Makes 4 cups Number Of Ingredients 8 Steps:
Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside. Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.
More about “roasted garlic and leek soup recipes”
Time 1h5m Yield 8 servings. Number Of Ingredients 10 Steps:
Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
