INGREDIENTS
Head of garlic - 1
Olive oil - 1 1/2 tsp (divided)
Leeks - 2 1/2 cups (sliced)
Large onions - 4 (thinly sliced)
Salt - 1 tsp (divided)
Thyme - 2 tsp
All-Purpose flour - 2 tbsp
Dry white wine - 1/3 cup
Vegetable broth - 4 cups
Whole milk - 2 cups
Thyme - 6 stalks (garnish)
Ground black pepper - to taste
Method of preparing the Soup:
First, heat the oven to 350°F (180°C) and line a baking pan.
Now peel the outer shell of the garlic head, but don’t separate the
garlic cloves from each other.
Wrap the garlic in aluminum foil, place
it on the pan, and bake for 1 hour.
After baking the garlic, let it cool for about 10 minutes, then peel
and place in a small dish until use.
While the garlic is in the oven, heat 1 tablespoon oil in a large
pot over medium heat, add onion and leek, and cook for about 30 minutes
while stirring occasionally.
Add a little water if the onion starts to
cook too quickly.
Add half a teaspoon of salt to the onion and the teaspoon of thyme
and mix well.
Cook for another 30 minutes or until the onion begins to
turn golden brown. (Here too you can add a little water if the onion
starts to brown too quickly).
Now add the flour to the pot with the onion and stir for about a
minute, pour the wine and the vegetable stock and bring to a boil.
Then
lower the flame and cook for about 30 minutes.
After cooking for 30 minutes, place the peeled garlic into a food
processor, pour in the contents of the pot and the rest of the salt in
the recipe, and blend until smooth (you may need to blend the contents
in two rounds if your food processor is too small).
Once blended, pour the mixture into a large pot, add the milk and
cook for about 8 minutes or until the soup is well heated through.
Transfer to serving bowls, place thyme leaves for decoration with a bit
of coarsely ground black pepper, and serve.
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