French Roasted Leek Cream Soup | Silky Velouté

Preheat the oven to 200 °C. Wash the leeks thoroughly between the layers, cut off the roots and the toughest dark green ends. Slice the leeks into thicker, 2-3 cm rounds.

Place the leek rounds and unpeeled garlic cloves onto a baking tray lined with baking paper. Drizzle with olive oil, sprinkle with fresh thyme leaves, salt, and freshly ground black pepper. Roast for 25 minutes until the edges of the leeks are lightly browned and caramelized.

Melt the butter in a pot over medium heat. Squeeze the roasted garlic cloves out of their skins into the pot, then add the roasted leeks (set aside a handful of nicely browned leek rounds for garnish).