Sunday, May 8, 2005

Creamy Garlic Soup

I was surfing the net for garlic recipes and came across this one posted on Scott's Scribblings

Today’s Sunday soup is a garlic lover’s delight. This one takes a bit of time to prepare, but that’s ok because the Bucs aren’t playing today.

Creamy Garlic Soup

* ¼ cup olive oil
* 1 cup garlic cloves, sliced (about 3 heads)
* ⅓ cup celery, sliced
* ½ cup white onion, sliced
* ½ cup dry white wine
* 6 sprigs thyme
* 1 bay leaf
* ½ tsp rosemary leaves
* 1½ tsp salt
* 1 tsp white pepper
* 6 cups chicken stock
* 1 pint heavy cream

(I’m sure I don’t need to tell you that those spices should be fresh and the pepper freshly cracked.)

Boil garlic in water until it begins to soften, about 5-10 minutes. Discard water. Heat olive oil and then add celery and onion. Saute until tender, about 3 minutes. Add garlic and saute for an additional 2 minutes, stirring frequently. Do not let vegetables brown. Add wine and cook until reduced by half.

Add the rest of the ingredients and simmer uncovered, stirring occasionaly, until reduced by a quarter, about 45-60 minutes.

This soup goes well with bread.

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