Ingredients:
2 whole leeks 2 whole garlic bulbs 1 quart chicken stock 4 medium Yukon gold potatoes 1 cup cream, plus more to garnish 1 tablespoon butter Olive oil Salt Directions:
Heat oven to 400°F.
Slice away the top of the bulbs of garlic so that the cloves inside are exposed.
Drizzle with olive oil, wrap in aluminum foil and place in the oven for 30 minutes.
Remove, allow to cool and, with a firm hold of the base of the bulb, squeeze the soft, caramelized garlic into a small bowl.
Remove the tops, or the darkest green leaves from the leeks. Slice the stalks ...
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