Celiac.com 04/13/2016 - Fresh leek soup is a rich, creamy, velvety wonder to behold, and a delight to the taste buds. This recipe adds a dash of garlic to deliver a symphony of rich flavorful soup.
- 2 whole leeks
- 2 whole garlic bulbs
- 1 quart chicken stock
- 4 medium Yukon gold potatoes
- 1 cup cream, plus more to garnish
- 1 tablespoon butter
- Olive oil
Heat oven to 400°F.
Slice away the top of the bulbs of garlic so that the cloves inside are exposed.
Drizzle with olive oil, wrap in aluminum foil and place in the oven for 30 minutes.
Remove, allow to cool and, with a firm hold of the base of the bulb, squeeze the soft, caramelized garlic into a small bowl.
Remove the tops, or the darkest green leaves from the leeks. Slice the stalks in half and rinse well. Chop fine.
Peel and roughly chop potatoes into small cubes.
Heat butter and a drizzle of olive oil in a large pot.
Add chopped leeks and stir until softened, around 10 minutes.
Add 4 cups of stock, the cubed potatoes, the soft garlic and a teaspoon of salt.
Combine, bring to the boil then reduce heat to medium.
Cover and allow to simmer for 30 minutes or until the vegetables have softened significantly.
Carefully, in very small batches, pour soup into a blender and process until smooth.
Return to the pot on low heat and add cream.
Serve in bowls with a bit of cream, and a sprinkle of fresh black pepper.