Cream Of Garlic Soup

• 3 oz. garlic cloves, peeled (about 3/4 c.)
• 3 Tbsp. olive oil
• 2 1/2 c. chicken stock or canned low-salt broth
• 1 c. dry white wine
• 2 1/2 c. milk (do not use low-fat or nonfat)
• 1 c. whipping cream
• 1 (4 oz.) Russet potato, peeled and coarsely chopped

1. Blend garlic in processor to coarse paste, stopping occasionally to scrape down sides of bowl.
2. Heat oil in heavy large saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine; bring to a boil.
3. Reduce heat and simmer 30 minutes. Add milk, cream and potato; simmer 30 minutes.
4. Puree soup in blender in batches. Return to saucepan and bring to simmer. Season to taste with salt and pepper.
5. (Can be prepared 1 day ahead.
6. Cover and refrigerate. Bring to simmer before continuing.) If soup is very thin, simmer until thickened to desired consistency.
7. Ladle into bowls and serve.
8. Makes 6 servings.

garlic, olive oil, chicken, white wine, milk, whipping cream, potato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726636 (may not work)