Leek Soup with Roasted Garlic and Parmesan
Serves 3
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  1. 3 tablespoons Sue BeeĀ® Honey
  2. 1 cup butter
  3. 1 1/2 pints cream
  4. 3 tablespoons Worcestershire sauce
  5. 1/8 cup soy sauce
  6. 1 cup parmesan cheese
  7. 1 head roasted garlic
  8. 1 green pepper, chopped
  9. 1 red pepper, chopped
  10. 2 cups leeks
  11. 2 tablespoons butter
  12. 3 cups dry white wine
  13. 3 cups chicken broth
  14. 1 cup flour
  15. 1/2 cup butter
  1. Begin by preparing the roux.
  2. Melt the butter in a large stock pot.
  3. Add the cup of flour a little at a time whisking briskly to avoid lumps.
  4. Continue to whisk and cook for at least 3 minutes.
  5. Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
  6. As the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
  7. In a saute pan, melt the butter over medium heat. Add the chopped leaks and saute until tender but not browned. Add to the roux.
  8. Add the Sue Bee Honey, red pepper, green pepper, roasted garlic, parmesan cheese, soy sauce and Worcestershire sauce.
  9. Let simmer for 30 minutes stirring often.
  10. With the heat low, stir in the cream and then the 1/2 cup butter to finish.
  11. Serve soon.
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