Creamed Leek & Roasted Garlic Soup

Ingredients:

150g leek whites
3 cloves garlic
700ml veg/chicken stock
75ml double cream
30g chopped white onion
15g butter
¼ head of celery
10g finely chopped parsley
Salt
Pepper

Method:

Toss the garlic with oil and wrap in foil. Then roast @ 150º for 15-20mins.

Cut the leeks lengthways and roughly chop.

Melt the butter and sweat the remaining vegetables until soft making sure they do not brown.

Add the stock, bring to the boil and simmer for approx. 1hr. Add the cream and garlic and then liquidise.

Reheat, add seasoning and garnish with parsley.