Preheat the oven to 350 degrees F.
Place the garlic, onions, and leeks in a single layer in
a baking dish and top with oregano. Pour in the stock. Cover
with aluminum foil and bake for 1 hour.
Stem the oregano. In 2 batches, transfer the leaves and
the remaining contents of the baking dish to a blender or
food processor and puree until smooth. Transfer to a medium
saucepan over medium-low heat. Add the evaporated milk, salt,
and black pepper. Cook for 3 to 4 minutes to heat through,
taking care not to boil.
Calories per serving: 132.8; Fat Per Serving: 0.50 grams