DOUBLE GARLIC SOUP
I clipped this recipe from the newspaper. It intrigued me because of the two levels of garlic flavour. For garlic lovers........... NOTE: To roast garlic-cut off top quarter of the head so the cloves are showing. Put cut-side down in a parchment lined baking dish. Bake @ 350*-30 minutes. Turn cut side up & cover with foil, baking 15-20 minutes more. It should be soft and squeezeable. Sometimes, I drizzle olive oil over the cut part before roasting. NOTE: Cooking time does NOT include time to roast garlic.
Provided by Sweet PQ
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-low heat. Cook the leeks and garlic until soft and fragrant. Do NOT brown.
- Add potatoes and chicken stock and bring to a boil. Lower heat and simmer gently until the potatoes are tender. This should take about 20 minutes.
- Remove 1 cup of soup and puree. Add back into soup. Season with salt and pepper. Squeeze in the roasted garlic and chives. Stir and serve.
Nutrition Facts : Calories 302.9, Fat 6.7, SaturatedFat 1.3, Cholesterol 7.2, Sodium 363, Carbohydrate 50.6, Fiber 4.7, Sugar 6.3, Protein 11.8
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