Recipe by Cooking Light January 1997


Recipe Summary test

6 servings (serving size: 1 cup soup and 1 tablespoon sour cream)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Remove white papery skin from garlic head (do not peel or separate the cloves). Rub 1 1/2 teaspoons oil over garlic head; wrap in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic pulp aside.

  • Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and leek; cook 30 minutes, stirring often. Add 1/2 teaspoon salt and thyme. Cook an additional 30 minutes or until onion is golden, stirring occasionally. Stir in flour. Add wine and broth; bring to a boil. Reduce heat; simmer 30 minutes. Add garlic pulp, remaining 1/2 teaspoon salt, and milk to onion mixture; simmer 8 minutes or until thoroughly heated.

  • Place half of onion mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining onion mixture. Garnish with sour cream and caraway seeds, if desired.

Nutrition Facts

249 calories; calories from fat 24%; fat 6.6g; saturated fat 1.8g; mono fat 3.4g; poly fat 0.8g; protein 9.8g; carbohydrates 40.1g; fiber 5.5g; cholesterol 7mg; iron 2.8mg; sodium 510mg; calcium 200mg.