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.


  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. Serve in shallow bowls, topped with some grated cheese and some extra parsley and accompanied by crusty bread.

Author: Mark Stevens

Source: Casa Suzana