Alex's Recipes

"Try These"


Roasted Garlic and Onion Soup


Serves: 6



- 7 ounces garlic (about 2 heads), separated into cloves, peeled
- 1 pound white onions (about 2 onions), peeled, cut into 8 chunks
- 1 pounds leeks (2 to 3 leeks), cleaned, trimmed of dark green ends, quartered
- 2 large sprigs oregano
- 2 cups Chicken stock
- 1 cup evaporated skim milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper



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






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