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Roasted Garlic Courgette Soup By Danielle
Dear Sivanne & Sholom,
Wishing you both a huuuuuge mazel tov.. hope you have fun in the kitchen cooking up some of these treats!!
Loads of love
Danielle & Jonny
xxxxx
leeks- using white and light green parts only- sliced in half lengthwise, cleaned from any dirt, and sliced thinly
4-5
large white onions, diced large
6
courgettes, peeled and diced large
2
qt (8 cup) water
1/4
cup chicken soup mix
1/4
cup vegetable soup mix
1-2
tbsp kosher salt (optional in place of soup mix
Directions
1.
Preheat oven to 350 farenheit.
2.
Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminium foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour. (If you want the soup extra garlicky use 2 heads of garlic).
3.
While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat.
4.
Add leeks and onions; sauté until golden brown. Browning longer will create a deeper flavour.
5.
Add courgette to the pot. Add water, chicken soup mix and vegetable soup mix, or salt.
6.
Bring to a boil and cover. Reduce heat, and simmer on low for 45 minutes.
7.
Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup.
8.
Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot.
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