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ROASTED GARLIC SOUP
Serves 4

4      garlic heads (approx 1/2 pound total)
1/4   cup olive oil
6      Tablespoons unsalted butter (3/4 stick)
4      leeks (white part only), chopped
1      onion, diced
6      Tablespoons flour
4      cups chicken stock or canned broth, heated
1/3   cup Sherry

1      cup whipping cream
        fresh lemon juice
        salt and white pepper
2      Tablespoons fresh chives, chopped

Preheat oven to 350.  Cut off top1/4 inch of each garlic head.  Place garlic heads in small shallow baking dish.  Drizzle oil over.  Bake until golden brown, about 1 hour.  Cool slightly, Press individual garlic cloves between thumb and finger to release garlic.  Chop garlic.

Melt butter in heavy saucepan over medium heat.  Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes.  Reduce heat to low.  Add flour and cook 10 minutes, stirring occasionally.  Stir in hot stock and Sherry.  Simmer 20 minutes, stirring occasionally.  Cool slightly.   Puree soup in batches in blender or processor (can be made 1 day ahead and refrigerated).

Return soup to saucepan.  Add cream and simmer until thickened, about 10 minutes.  Add lemon juice to taste.  Season with salt and pepper.  Ladel into bowls and garnish with chives.

CREAM OF GARLIC SOUP
Serves 6

3      ounces garlic cloves, peeled (about 3/4 cup)
3      Tablespoons olive oil
2 1/2 cups chick stock or low-salt broth
1       cup dry white wine
2 1/2  cups whole milk (do not use 2% or less)
1       cup whipping cream
4       ounces russet potato, peeled, coarsley chopped

Blend garlic in processor to coarse paste, stopping occasionally to scrape sides of bowl.  Heat oil in heavy saucepan over low heat.  Add garlic paste and cook until just beginning to color,stirring frequently, about 12 minutes.  Add stock and wine and bring to boil.  Reduce heat and simmer 30 minutes.  Add milk, cream and potato and simmer 30 minutes.  Puree soup in blender or processor in batches.  Return to saucepan and bring to simmer.  Season to taste with salt and pepper (can be prepared 1 day head and refrigerated).  Return to pan and bring to simmer.   If soup is very thin, simmer until thickened to desired consistency.  


POTATO GARLIC SOUP WITH HERBS
Serves 4

2      Tablespoons olive oil
1      cup chopped onion
4      cups canned low salt chicken or vegetable broth
2      pounds russet potatoes, peeled, cut into 1/2" pieces
6      large garlic cloves, peeled
1      bay leaf
1/4   cup minced chives or green onions
2      teaspoons minced fresh thyme or 3/4 teaspoon dried

Heat oil in heavy saucepan over medium heat.  Add onion; saute until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil.  Reduce heat to medium-low, cover and simmer until potatoes are very tender.  Cool slightly.  Discard bay leaf.  Coarsely puree soup in blender in batches.  Do not overprocess).  Return soup to saucepan.  Season to taste with salt and pepper.  Simmer until heated through.  Ladle into bowls.  Sprinkle with chives and thyme.

THIS ONE IS INTERESTING CUZ IT HAS A CLEAR BROTH (like onion soup)

GARLIC SOUP WITH CROUTONS AND CANTAL CHEESE
Serves 4

8      garlic cloves
1/4   cup olive oil
3      cups beef stock
3      cups chicken stock

4      thick French bread slices
4      thick slices of Cantel, or Gruyere Cheese

Thinly slice 7 garlic cloves.  Heat oil in heavy saucepan over medium heat.  Add garlic slices and cook until light brown, about 2 minutes.  Add both stocks and simmer 10 minutes.

Preheat broiler, Cut remaining garlic clove in half.  Rub over both sides of bread.  Place bread slices on cookie sheet and toast on both sides under broiler.  Ladle soup into broilerproof bowls. Float toast in each and top with cheese.  Broil until cheese bubbles.  Serve immediately.