roasted garlic soup

Ingredients

• Servings: 4
• 4 bulbs garlic
• 1/4 cup olive oil
• 6 tablespoons unsalted butter
• 4 leeks, chopped
• 1 onion, chopped
• 6 tablespoons all-purpose flour
• 4 cups chicken broth
• 1/3 cup dry
• 1 cup heavy whipping cream
• 1 tablespoon lemon juice, or to taste
• salt to taste
• 1/4 teaspoon freshly ground white pepper
• 2 tablespoons chopped fresh chives

Recipe

• 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 . 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.