Creamy Garlic Soup
- 5 heads garlic; roasted, cloves removed
- EVOO; as needed
- 1 stick butter
- 1 large onion; diced
- 4 leeks; white only ( a little green is okay but not too much) roughly chopped
- 1/4 cup all purpose flour
- 1/3 cup white wine
- 6 cups chicken or vegetable stock
- 1 cup heavy cream
- Salt and fresh cracked pepper; as desired
To roast the garlic:
Preheat oven to 400 degrees. Cut the top centimeter or so off of your garlic heads to expose the top of the cloves. Lay the cloves cut side up on a large piece of foil and drizzle with a tablespoon or two of olive oil. Close up foil packet by bringing the corners to the top so no oil leaks out. Carefully place in oven and roast for about 1 1/2 hours until cloves are golden colored, like golden raisins.
For the soup:
In a deep soup pot, melt butter on medium heat and add onion and leeks. Cook, stirring regularly for 6-8 minutes until soft and fragrant. Once onions are translucent add flour and cook for another minute or two until golden brown, like a graham cracker. Pour in wine to deglaze pan, cook for another 30 seconds to a minute scraping the bottom to loosen any stuck bits and then add stock. Turn heat to medium high and whisk as mixture heats. Once it begins to simmer transfer to a vitamix or blender and puree until smooth. Add cream and season with salt and pepper to taste. Serve warm with crostini bits and chives to top.