Cream of Roasted Garlic Soup
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Recipe type: Soup
Author: Jillian
Ingredients
  • 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
Instructions
  1. Cut off top 1/4 inch of each garlic head
  2. Place garlic bulbs in tinfoil and drizzle olive oil over them
  3. Bake at 350 degrees F. for 1 hour
  4. Set garlic aside to cool
  5. Melt ghee and coconut oil in heavy large saucepan over medium heat
  6. Add leeks, and onion
  7. Add big pinch of kosher salt
  8. Saute until onion is translucent, about 6-8 minutes
  9. Add carrots and rutabaga
  10. Stir and saute for 3 more minutes
  11. Squeeze garlic bulbs between thumb and finger to release paste into pot
  12. Stir garlic for a minute or two until you smell it
  13. Deglaze pan with sherry or white wine, scrape up the brown bits
  14. Add broth
  15. Simmer 20 minutes, stirring occasionally
  16. Puree soup in pot with hand blender
  17. Add cream
  18. Simmer for about 10 minutes
  19. Season with salt and white pepper if needed
  20. Ladle into bowls
  21. Garnish with chives and roasted sunflower seeds
Recipe by Food Filled Life at http://foodfilledlife.com/2014/03/02/cream-of-roasted-garlic-soup/