Soups
Roasted Garlic Soup	C ■■□□□ U Oven & Stove Blender
Ingredients: 4 Bulbs of Garlic ¼ cup Olive Oil 6 Tbsp Butter 1 cup Leeks - chopped (diced ¼") 1 Medium Onion 6 Tbsp Flour (all purpose) 4 cups Chicken stock Juice from 1 Lemon 2 Tbsp Chives (cut) Salt & White Pepper - to taste Directions: Chop 1/4 inch off top garlic - brush with Olive oil - bake 45-60 at 350F - remove from oven and cool - squeeze garlic from cooked cloves Melt butter and add leek and onion about 8 minutes, add garlic and mix, then add flour. Cook 5 minutes and add hot chicken stock Puree soup (can hold in fridge if not used right away) When ready to dine heat soup and add cream. Then season the flavour to your taste Alterations: None
Notes:

 

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

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