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Creamy Garlic Soup recipes

 
A garlic lovers fantasy come true!

  • 3 cups light beef or veal stock, hot
  • 12 large cloves garlic, chopped
  • 1 cup heavy cream
  • 6 springs of parsley, coarsely chopped
  • 1 tablespoon freshly ground pepper
  1. Melt butter in a saucepan.
    Add garlic and simmer for 5 minutes. Do notbrown garlic.
  2. Add flour and continue to stir and simmer 8 minutes more.
  3. Slowly stir in hot stock, whisk to break up any roux that remains.
  4. Let simmer on low until slightly thickened.
  6. Add chopped parsley and pepper.
  7. Cook for 3 minutes.
  8. Process soup in a food processor until smooth and creamy** (use a blender if a food processor is unavailable).
  9. Return soup to low heat and stir in cream.
  10. Let cook 2 minutes and serve with parsley sprigs on the side.
  11. The parsley sprigs act as a palate neutralizer when the soup is done.

**NOTE: Before cream is added the soup can be cooled and kept for a week. In fact, it actually improves with age. Make a double batch and freeze 1/2 before adding cream. To serve, simply thaw, heat and add cream.
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