This Roasted Garlic and Leek Cream or Soup, inspired by a formula from the English supermarket Waitrose, is perfect to satisfy all readers who love vegetable creams, of which we know you are legions. In the food team we agree: few things are more comforting than a good hot cream which, moreover, if it is made with vegetables, calms the body and conscience.
Roasted vegetables typically add more layers of flavor than their only cooked version; the oven caramelizes them and adds flavorings, as was the case in this vegetable broth from my colleague Clara Pérez Villalón. Not least this case, in which we roast the garlic in the oven to obtain a caramelized pulp that has little to do with raw garlic. Of course, the idea is not to turn on the oven just for this, but to use other things during cooking to prepare this garlic, which, in addition to finishing in a cream, has many other applications, as we have already said in this one. item
Furthermore, in this recipe the vegetables are cooked in a vegetable broth which, the more flavor it has, the more depth it will give to our cream. In any case, leek is a vegetable with an intense flavor that will give us a very tasty, light and very appetizing result.
Just to use a good broth and leave the well caramelized garlic in the oven.
for 4 people
- 1 head of garlic
- extra virgin olive oil
- 4 large leeks
- 1 medium potato
- 1 liter of vegetable broth
- 3 sprigs of fresh thyme
- 2 tbsp. extra virgin olive oil
- 2 tbsp. of lemon juice
- Salt and pepper to taste
Heat the oven to 190 ° C. Cut off the top of the garlic head, removing the tip of the cloves, so that you can see the inside.
Sprinkle with extra virgin olive oil, salt and wrap in aluminum foil. Bake for 45-50 minutes, until the garlic cloves are very soft and dark in color.
In the meantime, peel and cut the leeks, removing most of the greenery and the outermost layer. Cover the bottom of a pan with extra virgin olive oil and fry the leeks until soft and transparent.
Add the potato, peeled and cut into small pieces, the thyme and the vegetable broth. Cook for 25-30 minutes, until the potato is soft.
When the garlic can be touched, reserve four cloves and squeeze the rest of the garlic head to extract the roasted garlic pulp. Add this pulp to the soup and cook for 5 minutes.
Remove the sprigs of thyme and mash everything in a robot or with a powerful blender. Season and rectify the consistency with more liquid, if necessary.
Transfer the toasted pulp of the garlic cloves kept aside in a mortar. Add the two tablespoons of extra virgin olive oil, lemon juice and salt to taste. Squeeze everything until it is as fine as possible.
Serve the hot cream in four bowls, garnished with the garlic purée and a few drops of extra virgin olive oil.