Leek Soup With Roasted Garlic And Parmesan

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 cup butter
• 1 cup flour
• 3 cups chicken broth, reduced by half (or 3 cans condensed)
• 3 cups dry wine
• 2 tablespoons butter
• 2 cups leeks, chopped
• 1 red bell pepper, julienne fine
• 1 green bell pepper, julienne fine
• 1 head garlic, roasted
• 1 cup parmesan cheese, grated
• 1/8 cup soy sauce
• 3 tablespoons worcestershire sauce
• 3 tablespoons honey
• 1 1/2 pints cream
• 1/2 cup butter

Recipe

• 1 begin by preparing the roux.
• 2 melt the butter in a large stock pot.
• 3 add the cup of flower a little at a time whisking briskly to avoid lumps.
• 4 after all the flower is in, continue to whisk and cook for at least 3 min.
• 5 (5 is better).
• 6 add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
• 7 as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
• 8 in a sautã© pan, melt the 2 tbs.
• 9 of butter over medium heat, add the chopped leaks and sautã© until tender but not browned and add to the roux.
• 10 next, add the red bell pepper, green bell pepper, head of roasted garlic, parmesan cheese, soy-sauce, worcestershire sauce, and honey.
• 11 let simmer for 1/2 hour stirring often.
• 12 lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
• 13 serve soon.
• 14 this soup also keeps well refrigerated for up to a week.