LOCATION: Recipes >> Soups >> Cream Of Garlic Soup
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Cream Of Garlic Soup
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6 servings
3 ounces garlic cloves, peeled (about 3/4 cup)
3 tablespoons olive oil
2 1/2 cups chicken stock or canned low-salt broth
1 cup dry white wine
2 1/2 cups milk (do not use low-fat or nonfat)
1 cup whipping cream
1 4-ounce russet potato, peeled, coarsely chopped
Blend garlic in processor to coarse paste, stopping occasionally to
scrape down sides of bowl. Heat oil in heavy large saucepan over low
heat. Add garlic paste and cook until just beginning to color, stirring
frequently, about 12 minutes. Add stock and wine and bring to boil.
Reduce heat and simmer 30 minutes. Add milk, cream and potato and
simmer 30 minutes. Puree soup in blender in batches. Return to
saucepan and bring to simmer. Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer
before continuing.) If soup is very thin, simmer until thickened to
desired consistency. Ladle into bowls and serve.
Nanette Blanchard
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