If you read my Currently in October post then you know I love soups this time of year. This soup was one I had mentioned. It has such a rich smooth and creamy texture. The garlic is really warm and nutty and balances the strong onion flavours. I like it bold and throw in more pepper then listed here but that's my personal taste. It gives that nice hit in the throat.
1 Head of Garlic
2 medium, to large yellow onions chopped
2 leeks, washed and chopped
1 tsp Fresh Thyme
1 tsp dried Thyme
2 Tbsp flour
1 tsp black pepper
1/2 tsp salt
2 Tbsp olive oil
1/3 cup dry white wine
4 cups vegetable stock
2 cups milk
Preheat oven to 375 degrees.
Cut off the top of the garlic head, drizzle with olive oil and sprinkle with salt and pepper. Wrap in tin foil and roast for 1 hour.
Once cool squeeze garlic into a small bowl and set aside.
Heat olive oil in large soup pot over low heat.
Add onion and leeks and cook over low heat for 30 mins. Stir often.
Add salt, pepper, and dried thyme. Cook another 30 mins.
Add flour and cook for 1 - 2 mins.
Stir in wine and cook until thickened. Add vegetable stock and bring up to a boil. Reduce to a simmer and cook for 30 mins.
Remove from heat and allow to cool slightly. Add garlic and milk and blend throughly with immersion blender.
Return to heat for 10 min and garnish with fresh thyme.
Serve with a good crusty bread or sandwiches. Enjoy!