Cream of Garlic Soup
This is a perfect cold-weather or "sick day" soup. Almost as good as penicillin, but for viruses.
That's a head of garlic, not a clove.
- Separate and completely peel all the cloves of garlic. Trim off any woody or brown spots. Heat the oil in a large saucepan over medium heat, then lightly brown the garlic.
- Add the chicken stock. Bring to a boil over medium-high heat then cover and turn down to low heat and simmer for 1 1/2 hours.
- Once the garlic is very tender and starting to fall apart, use an immersion blender to puree completely. (Alternatively, transfer the garlic cloves and 1 cup of broth to a blender and puree, or process through a food mill or sieve, then return the puree to the saucepan.) Return to a simmer.
- Knead the butter and flour together to form a smooth paste, then whisk into the soup until smooth. (Alternatively, stir in 4 Tbs of Wondra.) Simmer until thickened, about 5 minutes
- Add the cream and sherry and several grinds of pepper and 2 Tbs of the finely chopped parsley. Test for seasoning, adding salt if necessary.
- Serve in shallow bowls, topped with some grated cheese and some extra parsley and accompanied by crusty bread.
Author: Mark Stevens
Source: Casa Suzana