The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 15, 2009
Fine, not exceptional the first day, but the leftovers of this were awful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 24, 2009
I agree, garlic soup is wonderful, probably very good for you too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 20, 2009
WOW. Took a long time to prepare but the end result was worth every minute. I cut the tops off of the garlic bulbs, placed them in aluminium, then drizzled with olive oil and wrapped them tightly. 45 minutes at 350 was perfect. I, too, used one large leek, pureed, then added Silk brand soy milk instead of heavy cream at the end. It was perfect this way! Delicious soup, and my house smells wonderful!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 28, 2009
SunnyB's awesome pic compelled me to make this, even on the warmest day we've had so far this year. My roommate kind of gave me the side-eye when I told him we were having soup, but he sure seemed happy enough to be eating it. I had pre-peeled cloves and I didn't think I could roast those but found that I could. You just toss the cloves with the oil, make a packet out of foil and put them in a 350 oven for about half an hour. They tasted great and it was faster than roasting them in the bulbs. Skipped the lemon because it seemed perfect as it was when I tasted it. I had leftover garlic mashed potatoes from the previous night so I added some of those too. I skipped the puree step; it looked fine as it was. Very delicious, thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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Reviewed: Apr. 24, 2009
I loved this soup! I also love texture, so I left mine unpureed - and I have to go against the other reviewers and say that next time I would add even MORE leeks and onions to add more texture and sweetness. Other than leaving mine unblended, I followed the rest of the recipe exactly. The base is very velvety and nicely flavored - and the thickness holds up fine against the veggies without pureeing. It wasn't as sweet as I was imagining, so I added about a tablespoon of brown sugar at the end. Garnished with a little ground nutmeg. Excellent - thanks!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 3, 2009
The soup was good but alot of work for something so simple as Roasted Garlic Soup. Glad I tried it but probably won't make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 6, 2009
Very good, but it only needed one leek. I topped it with some croutons, for a little crunch.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 4, 2009
This was a very tasty soup. I omitted the sherry, only used 14 oz of chicken broth (didn't want to have to open another can for 2 more oz) and I added 1/2 cup more cream. It was absolutely delicious and quite rich. Great with french bread to dip in it!
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Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 28, 2008
I adore garlic flavour. So this soup is just perfect. If you are not a garlic lover, it is too strong. But if you are, it is heaven in a bowl.
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Cooking Level: Expert

Home Town: Placerville, California, USA
Living In: El Dorado Hills, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 21, 2008
This was so amazing! I only used one leek, and I wish I would have added about 1 or 2 cups more cream because it was very strong. Thanks for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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Reviewed: Nov. 25, 2008
This was delicious! It tasted exactly the same way I thought it would..like garlic!! Lol! Anyway its perfect with croutons and chives on top with some crusty Italian bread for dipping. Yummy!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 22, 2008
Delicious, very rich soup. I didn't have any leeks on hand so I just used onions. I also used fat free half and half. Next time I will reduce the amount of half and half/cream and try it with one leek as recommended by others. It would be good with roasted potatoes too. Yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 9, 2008
We have been trying to find a recipe that closely emulates our favorite soup from an upscale restaurant in the area, and this by far is the closest we have come and the best we have tried. I wouldn't change anything about it, and even our kids ate it!
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Cooking Level: Intermediate

Home Town: Polson, Montana, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 4, 2007
I had first tried this soup at the Vermont Culinary School restaurant a few years ago in Burlington and have since been hunting high and low looking for this recipe. I left out the leeks and just sauteed sliced Spanish white onions instead and it gave it a sweeter taste. I did not use whipped cream but just heavy table cream instead and it came out fine. This is great winter soup and the lemon wedge and croutons are a perfect addition. Also, a few sprinkles of grated Asiago or parmasan cheese on top is also tasty toppings. Goes well with a very dry, white wine.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
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Reviewed: Dec. 7, 2006
Ok, I made this yesterday and didn't care for it at all. The texture, taste and color were all "off" to me. It took a lot of time to prepare so I was pretty sad about it. I read the reviews and noted it was better the second day, so I put it in the fridge, not imagining it could improve at all. Well I tasted some tonight, and it is, indeed, much better. Not knock your socks off better, but it is edible and a little more enjoyable. Probably a soup that you don't want to eat a lot of in one sitting, lol. I only used 1 leek, white part only, and 1/2 cup cream. I used my immersion blender for the first time and it worked very well
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 15, 2006
This soup was great...the second day. Next time I make this soup, I'll definitely finish the soup and serve it the next day. The flavor was so much better the second day. I also cut the leeks down to one but left the rest of the recipe the same. Give yourself lots of time with this soup. It takes a while to make. A perfect soup to prepare a day ahead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2006
This was soooo delicious! Like other reviewers, I used just one leek (it was pretty enormous). The only thing that let it down was the unappetizing murky color. But anyway, thanks for an awesome recipe, Marian!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 3, 2005
mmmm creamy and garlicy.. upon the advive of other reviewers, I only used one leek. It was plenty, I think 4 would be way too much, unless my leeks were especially giant. Next time I'm going to use milk or blend cream instead of the whipping cream.
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Cooking Level: Expert

Home Town: Lewisporte, Newfoundland, Canada
Living In: Stephenville, Newfoundland, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 31, 2005
A good soup, but way too many leeks. I made a 2nd time and used 1 large leek as opposed to 4. Came out much better. I also added some oven roasted red potatoes with rosemary and garlic to the recipe. Came out excellent. Overall this is a solid recipe that gives you a great base to work with.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 22, 2005
A flavorful and sophisticated soup. This could be called leek soup as much as garlic soup. A wonderful blend of the two. I would recommend not using any of the cream, or up to half of it. The pureed vegetables have enough of a creamy texture on their own.
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