Roast Garlic and Gruyere Cream Soup – Victoria and Albert’s

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 4 tablespoons olive oil
  • 10 cloves of garlic, crushed and roughly chopped
  • 1 small onion, chopped
  • 3 stalks of celery, diced
  • 1 leek, white part only, diced
  • 4 cups chicken broth, not unsalted
  • 6 ounces dark beer
  • 1 cup heavy cream
  • 1 cup Gruyere cheese, shredded

Directions

  1. In a large pot, warm olive oil. Add garlic and cook, stirring constantly, until lightly browned. Quickly add onion, celery, and leek and cook until tender and onion translucent. Stir constantly. Slowly add broth and bring to a rolling boil. Lower heat, add beer and heavy cream. Bring back to a low boil. Using an immersion blender, blend soup until thinned. Add cheese and stir until melted. Strain the soup, then return to the stove and warm gently, discarding strained and cooked vegetables.

  2. Adjust seasoning with salt and pepper and serve.

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