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Cream of Garlic Soup
3 oz Garlic cloves, peeled *
2 1/2 c Chicken stock **
2 1/2 c Milk ***
1 x 4 oz russet potato ****
3 tb Olive oil
1 c Dry white wine
1 c Whipping cream
* about 3/4 cup
** or canned low-salt broth
*** do NOT use low-fat or nonfat milk
**** peeled and 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 a 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. (Soup 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
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