1. Begin by preparing the roux. 2. Melt the butter in a large stock pot. 3. Add the cup of flower a little at a time whisking briskly to avoid lumps. 4. After all the flower is in, continue to whisk and cook for at least 3 min. 5. (5 is better). 6. Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk. 7. as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated. 8. In a sauté pan, melt the 2 Tbs. 9. of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux. 10. Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey. 11. Let simmer for 1/2 hour stirring often. 12. Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish. 13. Serve soon. 14. this soup also keeps well refrigerated for up to a week. ---------------------------------------------------------------------------
Nutrition
Ingredients
