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Leek and Garlic Soup

Yield 6 servings
Leeks perform two functions in this dish: The dark green leaves infuse the broth with a more pronounced flavor, and sliced leek lends the soup a supple texture. Grill a sandwich made with Brie or your favorite soft, ripe cheese to round out the menu.

Ingredients

  • 1 whole garlic head
  • 6 parsley sprigs
  • 4 thyme sprigs
  • 2 (4-inch) green leek leaves
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 3 cups thinly sliced leek (about 3 large)
  • 2 cups (1-inch) cubed crusty bread (about 2 ounces)
  • 1 tablespoon chopped fresh garlic
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup finely chopped fresh chives

Nutrition Information

  • calories 96
  • caloriesfromfat 25 %
  • fat 2.7 g
  • satfat 0.3 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 16.1 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 451 mg
  • calcium 49 mg

How to Make It

  1. Preheat oven to 350°.

  2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  3. Place parsley, thyme, leek leaves, and bay leaf on cheesecloth. Gather edges of cheesecloth together; tie securely.

  4. Heat oil in a Dutch oven over medium heat. Add sliced leek to pan; cook 7 minutes or until wilted, stirring occasionally. Stir in bread and chopped raw garlic; cook 2 minutes. Add herb bundle, broth, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally; discard herb bundle.

  5. Place half of leek mixture and half of roasted garlic pulp in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining leek mixture and roasted garlic pulp. Ladle about 2/3 cup soup into each of 6 bowls; sprinkle each serving with 2 teaspoons chives.