January and February are supposedly National Soup months. I wanted to try something a little different. I have made a lot of soup and chili, but this by far was never tried out in my kitchen. I have mentioned before that in my house we LOVE garlic. We just can’t get enough. Okay enough of me talking let’s get down to business. This soup is one of the easiest soups I have ever made, and the potency is well balanced. Here is the recipe.
30 cloves of garlic (YES I said it, THIRTY)
3 tablespoons of Extra Virgin Olive Oil
Salt and Pepper
3 Leek cleaned and chopped (you can use a medium onion if you would like, I just prefer leeks for soup)
1 34oz. Low Sodium Chicken Stock
1 Cup of heavy cream
1 Tablespoon of Butter
3 teaspoons of flour
1/2 cup of water
Take 3 leeks clean and chop them up. Take 30 cloves of garlic and deskin them. Add olive oil and butter to a pot on medium heat. Then add chopped leeks and all of the garlic. Cook for about 5 minutes or so. Add flour and stir with the Leeks and Garlic. Then add your Stock and water and simmer for about 10 minutes. Laddle everything into a blender and blend on low then add heavy cream and blend for another minute or so. Pour into a bowl and enjoy. You can add any topping you would like or enjoy with a biscuit.
Tip: When you blend something hot in a blender BE CAREFUL. It expands because of the heat.