Leek Soup With Roasted Garlic And Parmesan

---

I developed this recipe for a dinner party my wife and i were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a big hit

---

Steps

---

Begin by preparing the roux.

---

Melt the butter in a large stock pot.

---

Add the cup of flower a little at a time whisking briskly to avoid lumps.

---

After all the flower is in , continue to whisk and cook for at least 3 min.

---

Add the 3 cups of 1 / 2 reduced chicken broth a little at a time wile continuing to whisk.

---

As the roux thickens , add the 3 cups of wine a little at a time until all is incorporated.

---

In a saut pan , melt the 2 tbs.

---

Of butter over medium heat , add the chopped leaks and saut until tender but not browned and add to the roux.

---

Next , add the red bell pepper , green bell pepper , head of roasted garlic , parmesan cheese , soy-sauce , worcestershire sauce , and honey.

---

Let simmer for 1 / 2 hour stirring often.

---

Lastly , with the heat low , stir in the cream and then the 1 / 2 cup butter to finish.

---

Serve soon.

---

This soup also keeps well refrigerated for up to a week.

---

Ingredients

---

butter, flour, chicken broth, dry white wine, leeks, red bell pepper, green bell pepper, garlic, parmesan cheese, soy sauce, worcestershire sauce, honey, cream