Cream Of Garlic Soup
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Cream Of Garlic Soup
  Garlic    Soups    Creams  
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24079. Report a problem with this recipe.
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      Title: Cream of garlic soup
 Categories: Soups, Garlic
      Yield: 6 servings
      3 oz Garlic cloves, peeled (about
           -3/4 cup)
      3 tb Olive oil
  2 1/2 c  Chicken stock or canned low
           -salt broth
      1 c  Dry white wine
  2 1/2 c  Milk (do not use low fat or
           -non fat)
      1 c  Whipping cream
      4 oz Russet potato, peeled
           -coarsely chopped
  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.

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Recipe ID 24079 (Apr 03, 2005)

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