Braised Bok Choy With Garlic Recipe

• The rich, sweet flavor permeating this soup will delight garlic lovers.
• 1 tsp extra virgin olive oil
• 1 c. dry white wine
• 1 med onion, finely minced
• 5 x heads of garlic, wrapped in cheesecloth tied with kitchen string
• 4 c. defatted chicken stock or possibly fat-free chicken broth
• 2 x bay leaves, crushed
• 1/2 tsp dry thyme
• 1/4 tsp dry marjoram
• 4 sprg fresh parsley, minced Salt and pepper, to taste
• 1/2 c. nonfat lowfat milk

1. In a stockpot, bring oil and wine to a boil; add in onion, reduce heat to medium, and cook till soft.
2. Lay cheesecloth-wrapped garlic on cutting board and smash with the flat side of a knife or possibly cleaver.
3. Add in bundle to the stockpot, along with stock, bay leaves, thyme, marjoram and parsley.
4. Bring to a boil; lower heat, cover and simmer 45 min.
5. Remove garlic; throw away cheesecloth.
6. Puree garlic in a food mill or possibly sieve; throw away skins.
7. Stir puree, salt, pepper and lowfat milk into soup; heat through and serve.

this soup will delight garlic lovers, olive oil, white wine, onion, garlic, chicken, bay leaves, thyme, marjoram, parsley, nonfat lowfat milk

Taken from cookeatshare.com/recipes/braised-bok-choy-with-garlic-90402 (may not work)