Nutrition Information (per serving)
2 cloves elephant garlic, peeled
1 cup chopped button mushrooms
¼ cup chopped parsnips
½ cup chopped leeks
1½ Tbsp extra-virgin olive oil
⅓ cup white wine
3 cups chicken stock
1 tsp sea salt
½ tsp freshly ground black pepper
1½ Tbsp heavy cream
2 Tbsp thinly sliced scallions
- Preheat oven to 350F. Place garlic on a small baking pan and cover with aluminum foil. Roast for 15 minutes, or until soft.
- In a large saucepan over medium heat, sauté mushrooms, parsnips and leeks in olive oil until translucent. Add wine and cook until almost dry.
- Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add garlic, transfer to blender container and puree. Stir in heavy cream, salt and pepper. Stir in scallions.