Ingredients
Scale
- 1 large garlic head
- 1 ½ tablespoons olive oil
- 4 large sweet onions (thinly sliced)
- 2 medium leeks (light green and white parts only, sliced)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/3 cup apple vinegar
- 4 cups vegetable broth
- 2 cups milk
Instructions
- Preheat the oven to 350°F.
- Prepare the garlic by rubbing it with olive oil, wrapping it in foil, and roasting for one hour. Let cool.
- In a large pot, heat the remaining oil over medium heat, adding onions and leeks. Cook uncovered for about 30 minutes.
- Stir in salt and thyme; cook for another 30 minutes until golden brown.
- Mix in flour and cook for one minute before adding vinegar and broth. Bring to a boil, then simmer for 30 minutes.
- Blend the mixture until smooth, incorporating roasted garlic into the blender.
- Return to pot, add milk, and heat through for about eight minutes.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Baking and Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 5g
- Sodium: 495mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg