The Trellis French Roasted Garlic Soup

Soup's on!

The Melting Potters have set sail with

The Trellis French Roasted Garlic Soup 

from 

The Trellis Restaurant in Williamsburg, Virginia.

This is an incredibly easy tres chic soup to make.

First garlic is oven roasted in olive oil, salt and pepper.

On the advise of my daughter,

I doubled the amount.

We like garlic in this family.

Meanwhile cream is set over heat to

slowly reduce for an hour and half.

I used part half and half with 

whole milk.

It's plenty rich and creamy.

Vegetables prepped.

Leeks, celery and onions softened in butter.

The garlic cloves are then added in.

This is cooked together for a bit

and the aroma really starts to kick up a notch.

Meanwhile, cubed potatoes are tipped into

stock and brought to the boil.

The vegetables are added and cooked

together with the potatoes.

At this point I got out my immersion blender

and blitzed everything together right in the pan

instead of pulsing in a food processor. 

Blitzed again with the addition of the reduced milk,

 and seasonings adjusted.

Rose instructs to strain the soup but

we like texture so I left it rustic.

It is still very silky.

What fun to cook from Rose's book

that has been sitting on my shelf forever!

I've never roasted garlic before or used leeks

so already I've learned something new.

~

Rose's Melting Pot

by

Rose Levy Beranbaum