posted by Sue Freeman 03-21-99 9:24 AM
Roasted Garlic and White Cheddar Cheese Soup
with Cayenne Pepper Croutons
3 large garlic heads
1/2 cup olive oil
OR use a jar of roasted garlic
2 cups cleaned, chopped leeks
3 pounds all purpose potatoes (russet or Idaho) peeled and sliced ,
into 1/2 inch dice cubes
6 cups chicken broth
1/4 cups freshly ground black pepper
1/2 tsp. salt
1 1/2 cups (6 ounces) packed, grated milk white mild white cheddar cheese
2 cups milk (can use evaporated)
1/3 cup chopped fresh chives or flat leaf parsely for garnish ,
rinse, chop and squeeze dry in a towel for fluffy parsely)
Roast garlic with oil and set aside.
Place 2 tablespoons oil in a large heavy pot over medium-high heat.
Add leeks and cook stirring constantly, for two minutes. Add potatoes and cook, stirring, for 2 minutes more.
Add broth, 1/4 tsp. pepper and 1/2 tsp. salt and bring to a simmer over high heat. Reduce heat to low and simmer, uncovered, until potatoes are tender, 25 to 30 minutes.
Remove from heat and add roasted garlic. Puree in a food
processor fitted with metal blade, a blender or food mill. Return to pot and place over low heat.
Stirring constantly, stir in of cup cheese a handfull at time to melt before adding another handful. Stir in milk.
Taste and add more salt and pepper if needed. If too thick add milk, stirring constantly.
Garnish each with cheese, chopped parsley and Cayenne Croutons.
When you reheat this use the milk to reheat with. Soup will be thick and this helps to cut back the thickness and helps you heat it. Use 1 cup at a time.
Cayenne Croutons:
3 Tablespoons unsalted softened butter
1 1/2 tsp. minced garlic
1/2 tsp. minced fresh flat leaf parsely
1/4 tsp. cayenne pepper
1/8 tsp. salt
Dash of red pepper sauce
18 (1/4 inch thick) slices French bread
Preheat oven to 300.
Mix butter, garlic, parsley, cayenne, salt and red pepper sauce in a small bowl. Spread mixture on both sides of bread.
Arrange on a baking sheet and bake until golden brown, about 5 minutes per side.
Cool and serve with soup.