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Ingredients
- 1 lrg Whole garlic head
- 1 1/2 Tbsp. Extra virgin olive oil
- 9 c. Sweet onion, thinly sliced
- 1 c. Sliced leek
- 1 tsp Salt
- 1 tsp Dry thyme
- 2 Tbsp. Flour
- 1/3 c. Dry white wine
- 30 ounce Chicken broth
- 2 c. Lowfat milk
- 6 Tbsp. Lowfat sour cream Toasted caraway seeds, optional
Directions
- Preheat oven to 350. Remove outer skin from garlic, but don't peel or possibly separate cloves. Rub 1-1/2 tsp oil over garlic head; wrap in foil and bake for one hour. Let cold ten min. Separate cloves and squeeze to extract garlic pulp. Set pulp aside. Heat remaining oil in a large dutch oven over medium heat. Add in onions and leeks and cook for 30 min, stirring often.
- Add in 1/2 tsp salt and thyme. Cook an additional 30 min or possibly till onions are golden brown. Stir in flour. Add in wine and broth and bring to a boil. Reduce heat and simmer 30 min.
- Add in garlic pulp, remaining salt and lowfat milk to onion mix. Simmer 8 min or possibly till thoroughly heated. Place half of the mix in the blender and process till smooth. Pour into a large bowl and repeat with second half of mix. Garnish with lowfat sour cream and caraway seeds, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3362g | |
| Calories 1308 | |
| Calories from Fat 368 | 28% |
| Total Fat 41.83g | 52% |
| Saturated Fat 14.48g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 4098mg | 171% |
| Potassium 3827mg | 109% |
| Total Carbs 185.98g | 50% |
| Dietary Fiber 21.1g | 70% |
| Sugars 119.92g | 80% |
| Protein 43.26g | 69% |
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