Prepare to indulge in the ultimate culinary comfort with our mouthwatering recipe for leek soup with the harmonious flavors of roasted garlic and the nutty richness of parmesan. Savor the delectable fusion of textures as velvety leek soup envelops tender roasted garlic, while grated parmesan adds a savory depth that elevates the dish to a symphony of flavors. This heartwarming soup, brimming with the essence of roasted garlic and the umami of parmesan, will surely become a cherished favorite for cozy gatherings and chilly evenings.
Here are our top 5 tried and tested recipes!
ROASTED POTATO LEEK SOUP
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
- In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
- When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
ROASTED GARLIC SOUP
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
- Puree soup in batches in a blender or food processor.
- Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g
ROASTED GARLIC AND LEEK SOUP
Lets talk comfort food! I'd even make this for Valentines day If you and your Loved One loves garlic you can't go wrong! Roasting the garlic make it so smooth and yummy. Roast an extra bulb of garlic to serve with a crisp French bread. Roasting garlic mellows and sweetens the garlic.
Provided by Rita1652
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cut off top 1/4 inch of each garlic head.
- Place garlic heads in small shallow baking dish.
- Drizzle oil over.
- Season with salt and pepper.
- Bake until golden, about 1 hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
- Chop garlic.
- Melt butter in heavy large saucepan over medium heat.
- Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
- Reduce heat to low.
- Add flour and cook 5 minutes, stirring occasionally.
- Stir in hot stock and Sherry.
- Simmer 20 minutes, stirring occasionally.
- Cool slightly.
- Puree soup in batches in blender or processor.
- Return soup to saucepan.
- Add cream and simmer until thickened, about 10 minutes.
- Meanwhile.
- Heat olive oil then quickly saute garlic slices till crisp and tan.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Ladle into bowls.
- Garnish with fried garlic slices and minced chives.
LEEK SOUP WITH ROASTED GARLIC AND PARMESAN
I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit
Provided by aremac
Categories Vegetable
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Begin by preparing the roux.
- Melt the butter in a large stock pot.
- Add the cup of flower a little at a time whisking briskly to avoid lumps.
- After all the flower is in, continue to whisk and cook for at least 3 min.
- (5 is better).
- Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
- as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
- In a sauté pan, melt the 2 Tbs.
- of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
- Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
- Let simmer for 1/2 hour stirring often.
- Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
- Serve soon.
- this soup also keeps well refrigerated for up to a week.
Nutrition Facts : Calories 571.6, Fat 46.6, SaturatedFat 29.1, Cholesterol 140.8, Sodium 732.8, Carbohydrate 22, Fiber 1.1, Sugar 7, Protein 8.2
Tips for Making Leek Soup with Roasted Garlic and Parmesan:
- Choose fresh, tender leeks. Avoid any that are wilted or have yellowed leaves.
- Roast the garlic before adding it to the soup. This will mellow its flavor and make it more fragrant.
- Use a good quality vegetable broth or stock. This will give the soup a richer flavor.
- Don't overcook the leeks. They should be tender but still slightly firm.
- Season the soup to taste with salt and pepper. You can also add a pinch of nutmeg or cayenne pepper for a little extra spice.
- Serve the soup hot, garnished with grated Parmesan cheese, chopped fresh parsley, or croutons.
Conclusion:
Leek soup with roasted garlic and Parmesan is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. So next time you are looking for a comforting and nutritious soup, give this recipe a try. You won't be disappointed!
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