Roasted Garlic and Parmesan Soup
1 lb. yellow onions, julienne
1 lb. russet potato, sliced
1 lb. leeks, sliced
12 oz. garlic
3 qt. chicken stock
2 cup heavy cream
6 oz. Parmesan cheese, grated
3 tablespoons sherry vinegar
Salt to taste
Cover 12 oz. of peeled garlic with canola oil in a sauce pan on medium-low heat & slowly simmer until its soft and light brown in color. Drain off all of the oil, reserving 4 tablespoons and set the garlic aside.
Sweat the onions and leeks until they are soft and translucent in the reserved garlic oil. Add the potatoes, garlic and chicken stock, bring to a simmer and cook for about 10 minutes or until the potatoes are fully cooked.
Remove from the heat and add in the cheese, cream and vinegar. Blend until smooth and pass through a fine mesh sieve. Season to taste.
Suggested pairing Kelleher Block 21 Sauvignon Blanc