Ingredients
Scale
- 1 large whole garlic head
- 9 cups sweet onions, thinly sliced
- 2 ½ cups leeks, sliced (light green and white parts only)
- 1 ½ tablespoons olive oil (divided use)
- 1 teaspoon salt (divided use)
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/3 cup dry white apple vinegar
- 4 cups vegetable broth
- 2 cups milk
- Fresh thyme leaves for garnish
- Freshly ground black pepper for garnish
Instructions
- Preheat oven to 350°F. Roast garlic wrapped in foil for 1 hour.
- Sauté onions and leeks in olive oil over medium heat until golden brown.
- Stir in flour and cook briefly; then add vinegar and broth, simmer for 30 minutes.
- Blend roasted garlic with onion mixture until smooth.
- Return to pot, add milk, and heat through.
- Garnish with thyme leaves and black pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 8g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg