Creamy Roasted Garlic Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 heads garlic (unpeeled)
• 1/4 cup olive oil
• 6 tablespoons butter
• 1 leek, chopped
• 1 onion, diced
• 6 tablespoons flour
• 4 cups chicken broth, heated
• 1/3 cup dry sherry
• 1 cup heavy cream
• lemon juice, to taste
• salt
• pepper, to taste
• 4 slices french baguettes, toasted
• 4 slices provolone cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
• 3 drizzle oil over garlic heads.
• 4 bake until golden, about one hour.
• 5 cool slightly.
• 6 press individual garlic cloves between thumb and finger to release garlic oils.
• 7 melt butter in heavy large saucepan over medium heat.
• 8 add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
• 9 reduce heat to low, add flour and cook ten minutes, stirring occasionally.
• 10 stir in hot stock and sherry.
• 11 simmer 20 minutes, stirring occasionally, then cool slightly.
• 12 puree soup in batches in blender or processor.
• 13 return the soup to the saucepan.
• 14 add cream and simmer until thickened, about ten minutes.
• 15 add lemon juice to taste.
• 16 season with salt and pepper.
• 17 place one slice of toast in bottom of bowl.
• 18 ladle soup into bowls.
• 19 place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.