Roasted garlic and caramelised onion soup!

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Ingredients: Yields 6 servings

1 large whole bulb of garlic

1 1/2 tablespoons of olive oil

6 thinly sliced onions

2 large leeks

1 teaspoon salt

1 teaspoon dried thyme

2 tablespoons flour

80 ml dry white wine

850 ml of chicken stock

500 ml milk

ingredients

Method:

  • First we need to roast our Garlic. Pre-heat your oven to 180 degrees C.
  • Peel and separate the cloves of garlic contained in the large bulb.

garlic before

  • Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.

garlic wrapped

  • In the meantime whilst your garlic is roasting we are going to caramelise our veg!
  • Heat 1tbsp oil in a pot over medium heat; add chopped onions and leeks and cook for 30 minutes, stirring often.

onions and leeks before

  • Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  • Take off the hob and set aside for a few minutes.

caramilised leeks and onions

  • Remove Garlic from the oven. Open the foil carefully so as not to burn yourself.
  • The garlic should be soft. Mash it with a fork and set aside in a bowl for later.

roasted garlic after

  • Put your onions and leaks back on the hob.
  • Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  • Add garlic pulp, remaining salt and milk to onion mixture.
  • Simmer 8 minutes or until thoroughly heated.
  • Blend mixture in pot using a hand blender or you can do this in a food processor but may have to do it in two batches.

blending

  • Serve soup and garnish with your choice of ingredients. I used Thyme and have also tried cheese nom nom!

This recipe defines comfort food. It is light enough as to not make you feel guilty eating it but boy is it filling and tasty! Not to mention when cooking it it makes the house smell amazing. As we all know I love to add garlic to almost all of my recipes but there is something about roasted garlic that just makes things so much better. I think one of the best things about this soup is that it really fills you up. A small portion goes a very long way. I usually have this for dinner with a nice piece of bread and then keep the leftovers for my lunch during the week. Isn’t it great to be able to have something that tastes more fattening than it actually is! Not to mention the many benefits that come from onions and garlic. Although they are known as the most pungent smelling vegetables onions and garlic have¬†antioxidant properties that help protect against health conditions such as heart disease and cancer. What more could you want. As always I will be interested to hear if any of you try this recipe. Let me know how it works out for you!

Happy cooking!

Xx