Roasted Garlic and Leek Soup

Step 1

Preheat oven to 350°F.

Step 2

Cut off top 1/4 inch of each garlic head.

Step 3

Place garlic heads in small shallow baking dish.

Step 4

Drizzle oil over.

Step 5

Season with salt and pepper.

Step 6

Bake until golden, about 1 hour.

Step 7

Cool slightly.

Step 8

Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.

Step 9

Chop garlic.

Step 10

Melt butter in heavy large saucepan over medium heat.

Step 11

Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.

Step 12

Reduce heat to low.

Step 13

Add flour and cook 5 minutes, stirring occasionally.

Step 14

Stir in hot stock and Sherry.

Step 15

Simmer 20 minutes, stirring occasionally.

Step 16

Cool slightly.

Step 17

Puree soup in batches in blender or processor.

Step 18

Return soup to saucepan.

Step 19

Add cream and simmer until thickened, about 10 minutes.

Step 20

Meanwhile.

Step 21

Heat olive oil then quickly saute garlic slices till crisp and tan.

Step 22

Add lemon juice to taste.

Step 23

Season with salt and white pepper.

Step 24

Ladle into bowls.

Step 25

Garnish with fried garlic slices and minced chives.