Cream of Garlic Soup

Ingredients

• 3 oz garlic, peeled
• 3 Tbsp olive oil
• 2½ cup chicken stock or broth
• 1 cup white wine
• 2½ cup do not use low or non-fat milk milk
• 1 cup whipping cream
• 4 oz russet potatoes, peeled and chopped
• salt and pepper to taste

Method

1. Blend the garlic in a food processor to a coarse paste, stopping occasionally to scrape down the sides of the bowl.
2. Heat the oil in a heavy large saucepan over low heat. Add the garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes.
3. Add the stock and wine and bring to a boil. Reduce the heat and simmer 30 minutes. Add the milk, cream and potatoes and simmer another 30 minutes.
4. Puree the soup in a blender in batches. Return to the saucepan and bring to a simmer. Season to taste with salt and pepper.

Notes

Serves 6. About 322 calories, 24 g fat, 6 g protein, 15 g carbohydrate, 62 mg cholesterol, 1 g dietary fiber, 488 mg sodium per serving. Soup can be refrigerated 1 day ahead, covered, and reheated. If the soup is very thin, simmer until thickened to the desired consistency.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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