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LOCATION: Recipes >> Soups >> Cream Garlic 01

Print this Recipe    Cream Garlic 01

Cream Of Garlic Soup
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.

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