| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Dutch | Onion, Soups- | 1 | Servings |
INGREDIENTS
| 1 | Whole garlic head | |
| 1 1/2 | T | Olive oil |
| 9 | c | Sweet onion, thinly sliced |
| 1 | c | Sliced leek |
| 1 | t | Salt |
| 1 | t | Dried thyme |
| 2 | T | Flour |
| 1/3 | c | Dry white wine |
| 30 | oz | Chicken broth |
| 2 | c | Milk |
| 6 | T | Sour cream |
| Toasted caraway seeds | ||
| optional |
INSTRUCTIONS
Preheat oven to 350. Remove outer skin from garlic, but do not peel or separate cloves. Rub 1-1/2 tsp oil over garlic head; wrap in foil and bake for one hour. Let cool ten minutes. Separate cloves and squeeze to extract garlic pulp. Set pulp aside. Heat remaining oil in a large dutch oven over medium heat. Add onions and leeks and cook for 30 minutes, stirring often. Add 1/2 tsp salt and thyme. Cook an additional 30 minutes or until onions are golden. Stir in flour. Add wine and broth and bring to a boil. Reduce heat and simmer 30 minutes. Add garlic pulp, remaining salt and milk to onion mixture. Simmer 8 minutes or until thoroughly heated. Place half of the mixture in the blender and process until smooth. Pour into a large bowl and repeat with second half of mixture. Garnish with sour cream and caraway seeds, if desired. Recipe by: Claire at epi swap Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@hypercon.com> on Jan 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 878
Calories From Fat: 439
Total Fat: 49.5g
Cholesterol: 76.5mg
Sodium: 5238.2mg
Potassium: 1761mg
Carbohydrates: 56.2g
Fiber: 2.5g
Sugar: 33.5g
Protein: 37.9g