Ingredients
Scale
- 1 large head of garlic
- 1 ½ tablespoons olive oil (divided use)
- 9 cups sweet onions, thinly sliced (about 4 large)
- 2 ½ cups leeks, sliced (about 2 medium)
- 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 the oven to 350°F.
- Roast the garlic wrapped in foil with olive oil for 1 hour; let cool before peeling.
- In a large pot, heat olive oil over medium heat. Add onions and leeks; cook uncovered for about 30 minutes.
- Season with salt and thyme; continue cooking until golden brown (another 30 minutes).
- Stir in flour; then add apple vinegar and vegetable broth. Bring to a boil, then simmer for 30 minutes.
- Blend the mixture with roasted garlic until smooth.
- Return to pot, add milk, simmer for an additional 8 minutes, and garnish with fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 470mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg