Four entire heads of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice. You could also use milk (or soya bean milk) instead of the cream.
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. - 04 Dec 2007 (Review from Allrecipes US | Canada)
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. - 31 Oct 2005 (Review from Allrecipes US | Canada)
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. - 15 Nov 2006 (Review from Allrecipes US | Canada)