Cream of Roasted Garlic Soup | | |
Recipe type: Soup
Author: Jillian
- 11/2 Tbsp coconut oil
- 1 Tbsp ghee or butter
- 4-5 small leeks
- 2 small onions
- 1-2 pinches of kosher salt
- 2 grinds black pepper
- 1 medium carrot
- 8-9 small bulbs of garlic
- 6-7 small rutabaga
- 4 cups of stock or broth (I used homemade lamb)
- 5 Tbsp dry sherry or dry white cooking wine
- 8 oz of heavy cream
- 2 Tbsp fresh snipped chives
- 2 Tbsp roasted sunflower seeds
- more salt and pepper to taste
- Cut off top 1/4 inch of each garlic head
- Place garlic bulbs in tinfoil and drizzle olive oil over them
- Bake at 350 degrees F. for 1 hour
- Set garlic aside to cool
- Melt ghee and coconut oil in heavy large saucepan over medium heat
- Add leeks, and onion
- Add big pinch of kosher salt
- Saute until onion is translucent, about 6-8 minutes
- Add carrots and rutabaga
- Stir and saute for 3 more minutes
- Squeeze garlic bulbs between thumb and finger to release paste into pot
- Stir garlic for a minute or two until you smell it
- Deglaze pan with sherry or white wine, scrape up the brown bits
- Add broth
- Simmer 20 minutes, stirring occasionally
- Puree soup in pot with hand blender
- Add cream
- Simmer for about 10 minutes
- Season with salt and white pepper if needed
- Ladle into bowls
- Garnish with chives and roasted sunflower seeds
Recipe by Food Filled Life at http://foodfilledlife.com/2014/03/02/cream-of-roasted-garlic-soup/