Shiitake Leek And Roasted Garlic Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Easy and delicious. Makes great leftovers too! Ingredients:
2 whole garlic heads, with outer layers of skin removed |
4 large leeks, cleaned and chopped (the white and tender green parts) |
2 tablespoons olive oil |
2 1/2 cups dry white wine |
6 large potatoes, scrubbed and cubed |
6 cups vegetable broth |
1/2 teaspoon saffron (optional) |
1 bay leaf |
2 teaspoons dried thyme |
1/2 teaspoon salt and pepper |
1/2 cup fresh parsley, chopped |
2 cups shitake mushrooms, chopped |
Directions:
1. Bake garlic heads for an hour, uncovered in an oven preheated to 350° F.
2. Cool, peel or squeeze the garlic cloves into a small bowl, mash into a puree.
3. In a stock pot, sauté leeks and mushrooms in olive oil until tender, add wine, continue cooking until reduced to 1/3.
4. Add potatoes, stock, garlic purée, saffron, bay leaf, thyme and a few grindings of black or white pepper.
5. Stir, simmer over medium heat until the potatoes are tender.
6. Top with fresh parsley.
7. Delicious with crusty peasant bread and a chilled Sauvignon Blanc.
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