Rating: 4 stars
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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.

Laura Zapalowski
Recipe by Cooking Light March 2008

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

  • 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.

  • 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.

Nutrition Facts

96 calories; calories from fat 25%; fat 2.7g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 2g; carbohydrates 16.1g; fiber 1.4g; cholesterol 0mg; iron 1.5mg; sodium 451mg; calcium 49mg.
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