Leek Soup With Roasted Garlic And Parmesan Recipes

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

Steps:

• Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
• Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
• Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

ROASTED GARLIC AND LEEK SOUP

Steps:

• Preheat oven to 350°F.
• Cut off top 1/4 inch of each garlic head.
• Place garlic heads in small shallow baking dish.
• Drizzle oil over.
• Season with salt and pepper.
• Bake until golden, about 1 hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
• Chop garlic.
• Melt butter in heavy large saucepan over medium heat.
• Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
• Reduce heat to low.
• Add flour and cook 5 minutes, stirring occasionally.
• Stir in hot stock and Sherry.
• Simmer 20 minutes, stirring occasionally.
• Cool slightly.
• Puree soup in batches in blender or processor.
• Return soup to saucepan.
• Add cream and simmer until thickened, about 10 minutes.
• Meanwhile.
• Heat olive oil then quickly saute garlic slices till crisp and tan.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Ladle into bowls.
• Garnish with fried garlic slices and minced chives.

ROASTED GARLIC SOUP

Steps:

• Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
• Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
• Puree soup in batches in a blender or food processor.
• Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

LEEK SOUP WITH ROASTED GARLIC AND PARMESAN

Steps:

• Begin by preparing the roux.
• Melt the butter in a large stock pot.
• Add the cup of flower a little at a time whisking briskly to avoid lumps.
• After all the flower is in, continue to whisk and cook for at least 3 min.
• (5 is better).
• Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
• as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
• In a sauté pan, melt the 2 Tbs.
• of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
• Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
• Let simmer for 1/2 hour stirring often.
• Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
• Serve soon.
• this soup also keeps well refrigerated for up to a week.