• Cooking Time:
  • Servings:
  • Preparation Time:


This is not a soup you make a date but this is yummy and warm on a night to stay home .


  • 2 head garlic separated into cloves and peeled
  • 2 Large White onions, peeled and cut into 8 chunks each
  • 2 to 3 leeks, cleaned, trimmed of dark green ends, and quartered
  • 2 large sprigs oregano
  • 2 cups Chicken stock
  • 1 cup evaporated skim milk
  • 1 1/4teaspoon salt
  • 1 teaspoon freshly ground black pepper


  • Preheat the oven to 350 degrees.
  • Place the garlic, onions, and leeks in a single layer in a baking dish and top with the oregano. Pour in the stock. Cover with aluminum foil and bake for 1 hour.
  • Stem the oregano.
  • In 2 batches, transfer the leaves and the remaining contents to a blender or food processor and puree until smooth.
  • Transfer to a medium saucpan over medium-low heat. Add the evaporated milk, salt, and black pepper. Cook for 3 to 4 minutes to heat through. not not boil

Categories: Bisque/Cream  Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved