Recipe: Auntie Pasto's Roasted Garlic Soup with Goat Cheese

ROASTED GARLIC SOUP WITH GOAT CHEESE
Source: Mid-Week, July 20, 2005
Auntie's Garlic Festival Favorite By Diana Helfand
Recipe by: Chef Renny Kamark, Auntie Pasto's

2 tablespoons unsalted butter (to lower fat and cholesterol, use cooking spray)
4 ounces pancetta, chopped
2 medium leeks, well-rinsed in several changes of water, whites only, finely chopped
1 cup chopped yellow onions
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 teaspoon chopped fresh thyme
1/2 cup roasted garlic
1/4 cup dry white wine
3 1/2 cups chicken or vegetable stock
1/2 cup heavy cream (to lower fat, use half and half or lowfat milk)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 loaf rustic Italian bread, cut into cubes
8 thinly sliced rounds French bread
1 clove garlic, halved
1/2 cup crumbled goat cheese
1 1/2 teaspoons extra-virgin olive oil
chopped chives, garnish

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 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.

Meanwhile, preheat the oven to 400 degrees F.

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.

To serve, ladle the soup into bowls and top each serving with two cheese croutons. Garnish with chopped chives and serve hot.

Makes four servings.