Leek and Garlic Soup

Ingredients

• 1  bay leaf 
• 2 cups top cubed 1-inch 2 ounces
• 0.3 cup chives fresh finely chopped
• 1  garlic head whole
• 1 tablespoon garlic fresh chopped
• 0.3 teaspoon coarsely ground pepper black
• 2 leaves leek green 4-inch
• 3 cups leek thinly sliced 3 large
• 1 tablespoon olive oil 
• 6  parsley sprigs 
• 4  thyme sprigs 
• 4 cups vegetable broth organic such as Swanson Certified

Equipment

• bowl
• frying pan
• ladle
• oven
• blender
• aluminum foil
• dutch oven
• cheesecloth

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil.
3. Bake at 350 for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
4. Place parsley, thyme, leek leaves, and bay leaf on cheesecloth. Gather edges of cheesecloth together; tie securely.
5. Heat oil in a Dutch oven over medium heat.
6. Add sliced leek to pan; cook 7 minutes or until wilted, stirring occasionally. Stir in bread and chopped raw garlic; cook 2 minutes.
7. Add herb bundle, broth, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally; discard herb bundle.
8. Place half of leek mixture and half of roasted garlic pulp in a blender.
9. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
10. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
11. Pour into a large bowl. Repeat procedure with remaining leek mixture and roasted garlic pulp. Ladle about 2/3 cup soup into each of 6 bowls; sprinkle each serving with 2 teaspoons chives.