Creamy Roasted Garlic Soup with Leeks and Potatos
Cookbook: Garlic Garlic Garlic by Linda and Fred Griffith
Cookbook recipe name: "Creamy Roasted Garlic Soup with Leeks & Potatos"
1/2 cup olive oil
5 plump heads roasted garlic
3 cloves garlic, thinly sliced
4 cups washed thin sliced leeks (including greens)
3 pounds Yukon gold potatos, peeled and cut into 1 inch cubes (I used "butter
potatos")
1/2 teaspoon dried thyme (I used a bit more.)
10 cups vegetable stock
salt to taste
white pepper to taste
1 tablespoon minced chives
Heat olive oil in saucepan. Add sliced garlic and saute until crisp and golden brown (2-4
minutes.) Don't let garlic get too dark or it will be bitter. Use slotted spoon and
transfer to paper towels to drain.
Combine hot oil and leeks in large soup pot. Cover and cook on low heat until leeks are
wilted (15-20 minutes), stirring occasionally. Add potatos, thyme, and stock. Cover and
cook on medium until liquid is bubbling (about 5 minutes). Reduce heat and simmer until
potatos are very tender (30-40 minutes).
Remove soup from heat. Pour two cups of potato liquid into measuring cup and reserve.
Pure the soup and roasted garlic together (in batches if necessary.) Return to pot, season
with salt and papper and stir over medium-high heat until bubbling. If it's too thick, add
reserve to thin. If it's too thin, simmer longer. Adjust seasonings to taste.
Ladle into heated soup plates and sprinkle with crisped sliced garlic and chives.
Cookbook wine suggestion: Zenato Tocai or another Italian Tocai. I served it with an
Italian Pinot Grigio and thought it was yummy.
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