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roasted garlic soup

(2 ratings)
pwjohnso avatar
Recipe by
Patrick Johnson
@pwjohnso
Kingwood, TX

With all of the vampire mania in recent pop culture I thought it best to offer up a dish that will ward of The Count. I will be working on a wooden stake filet but in the meantime enjoy this dish.

(2 ratings)
yield 4 serving(s)
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For roasted garlic soup

  • 2 Tbsp
    butter, unsalted
  • 4 oz
    pancetta, chopped
  • 2 md
    leeks, rinsed well, whites only, finely chopped
  • 1 c
    yellow onion, chopped
  • 1/2 tsp
    salt
  • 1/2 tsp
    white pepper, ground
  • 1 tsp
    fresh thyme, chopped
  • 1/2 c
    roasted garlic, (see recipe below)
  • 1/4 c
    dry white wine
  • 3 1/2 c
    chicken stock (see recipe in
  • 1/2 c
    heavy cream
  • 2 Tbsp
    fresh parsley, chopped
  • 1 Tbsp
    lemon juice, freshly squeezed
  • ROASTED GARLIC
  • 5 lg
    heads of garlic
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper, freshly ground
  • 1/2
    loaf crusty italian bread

How To Make roasted garlic soup

  • 1
    To roast garlic: Preheat oven to 325 degrees. Cut top quarter from each head of garlic. Place garlic, cut side up on sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Close foil tightly over garlic leving in a single row. Roast garlic until golden brown and very soft (about 1 hour). Once cooled squeeze into recipe below.
  • 2
    Melt butter over medium heat in large pot.
  • 3
    Add pancetta and cook until fat is rendered and add, leeks, onions, salt, white pepper and thyme and cook until vegetables are soft but not browning (about 5 minutes).
  • 4
    Add roasted garlic and mix well.
  • 5
    Add wine, bring to a boil, and simmer while stirring until wine is almost evaporated (about 3-5 minutes).
  • 6
    Add the chicken stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened (about 25-30 minutes),
  • 7
    Add cubes of bread to thicken, if desired, then blend with immersion blender or in food processor until smooth.
  • 8
    Add cream, parsley and lemon juice and simmer for 5 minutes. Adjust seasoning to taste and serve with good croutons or crusty french bread.
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