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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I have used this in recipes but can't imagine eating a bowl of it for lunch! In my mind, at least, garlic knows its place.. Exported from MasterCook. Ingredients:
3 ounces garlic, peeled |
3 tablespoons olive oil |
2 1/2 cups chicken stock |
1 cup dry white wine |
2 1/2 cups milk (no low fat or no fat) |
1 cup whipping cream |
4 ounces russet potato, peeled and finely chopped |
Directions:
1. Blend garlic in processor to a coarse paste.
2. Heat oil in heavy large saucepan over low heat.
3. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes.
4. Add stock and wine.
5. Bring to a boil.
6. Reduce heat and simmer for 30 minutes.
7. Add milk, cream and potato.
8. Simmer for 30 minutes.
9. Puree soup in blender OR food processor, in batches.
10. Return to saucepan.
11. Bring to a simmer.
12. Season to taste with salt and pepper.
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