Roasted garlic and leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 bulbs garlic w/ top cut off1 oz pancetta cubed 4 med. leeks (white parts only) cleaned and chopped1 med. yellow onion chopped1 med. potato peeled and chopped1 tsp. wht pepper4 c. chicken broth2 c. water1 Tbsp. extra virgin olive oil1 tsp
Preheat oven to 300
Cut heads off of garlic and drizzle 1 tsp. oil over all 4 cloves
Wrap garlic in foil, place in oven and cook for 1 hr.
Once removed and slightly cooled remove garlic from foil and squeeze each clove from the head in bowl.
In a large pot
Add 1 Tbsp. olive oil and pancetta cook until pancetta is crisp Add onions, leeks and potato then cook until onions and leeks are soft, but not translucent.
Add roasted garlic and white pepper, stir until thoroughly combined.
Add wine and cook until liquid is reduced by 1/2
Add water and chicken broth and simmer for 30-40 mins
In batches ladle soup in to blender and blend to desired texture.
Number of Servings: 6
Recipe submitted by SparkPeople user HHSHAMES.
Cut heads off of garlic and drizzle 1 tsp. oil over all 4 cloves
Wrap garlic in foil, place in oven and cook for 1 hr.
Once removed and slightly cooled remove garlic from foil and squeeze each clove from the head in bowl.
In a large pot
Add 1 Tbsp. olive oil and pancetta cook until pancetta is crisp Add onions, leeks and potato then cook until onions and leeks are soft, but not translucent.
Add roasted garlic and white pepper, stir until thoroughly combined.
Add wine and cook until liquid is reduced by 1/2
Add water and chicken broth and simmer for 30-40 mins
In batches ladle soup in to blender and blend to desired texture.
Number of Servings: 6
Recipe submitted by SparkPeople user HHSHAMES.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 4.7 g
- Cholesterol: 3.3 mg
- Sodium: 546.4 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.7 g
- Protein: 4.6 g
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