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Roasted Garlic Soup with Goat Cheese Croutons (Emeril Lagasse) Recipe

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Roasted Garlic Soup with Goat Cheese Croutons (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
1354
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
  2. Meanwhile, preheat the oven to 400 degrees F.
  3. Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
  4. To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
  5. Roasted Garlic:
  6. 5 large heads of garlic (about 3/4 pound)
  7. 2 tablespoons extra-virgin olive oil
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon freshly ground black pepper
  10. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  11. Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
  12. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.
  13. Yield: about 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1353.55 Kcal (5667 kJ)
Calories from fat 652.13 Kcal
% Daily Value*
Total Fat 72.46g 111%
Cholesterol 275.87mg 92%
Sodium 1767.54mg 74%
Potassium 936.39mg 20%
Total Carbs 103.77g 35%
Sugars 6.8g 27%
Dietary Fiber 7.57g 30%
Protein 71.76g 144%
Vitamin C 22.6mg 38%
Vitamin A 0.4mg 12%
Iron 10.6mg 59%
Calcium 437mg 44%
Amount Per 100 g
Calories 253.01 Kcal (1059 kJ)
Calories from fat 121.9 Kcal
% Daily Value*
Total Fat 13.54g 111%
Cholesterol 51.57mg 92%
Sodium 330.4mg 74%
Potassium 175.04mg 20%
Total Carbs 19.4g 35%
Sugars 1.27g 27%
Dietary Fiber 1.42g 30%
Protein 13.41g 144%
Vitamin C 4.2mg 38%
Vitamin A 0.1mg 12%
Iron 2mg 59%
Calcium 81.7mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.3
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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