Cream of garlic soup

6 servings

Ingredients

Quantity Ingredient
3 ounces Garlic cloves, peeled (about 3/4 cup)
3 tablespoons Olive oil
2½ cup Chicken stock or canned low salt broth
1 cup Dry white wine
2½ cup Milk (do not use low fat or non fat)
1 cup Whipping cream
4 ounces Russet potato, peeled coarsely chopped

Directions

C'est la Vie in Anchorage, Alaska, offers this garlic lovers' treat.

Makes 6 servings

Blend garlic in processor to coarse paste, stopping occasionally to scrap 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 simer 30 minutes. Add milk, cream and potato and simmer 30 minutes. Puree soup in blender in batches. Return to sauepan and bring to simmer. Season to taste with salt and peper.

(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.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens.

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