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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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this is a nice creamy soup good anytime .... a great comfort food Ingredients:
4 - ounces garlic peeled |
3 - tablespoons olive oil |
2 - 1/2 cups chicken stock or canned broth / and or vegetable broth |
1 - cup dry white wine |
2 -1/2 cups milk (do not use low fat or no fat) |
1 - cup whipping cream |
4 - ounces russet potatoes -- peeled, chopped....... |
Directions:
1. Blend garlic in processor to coarse paste, stopping occasionally to scrap down sides of bowl.
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 and bring to boil.
5. Reduce heat and simmer 30 minutes.
6. Add milk, cream and potato and simmer 30 minutes.
7. Puree soup in blender in batches .
8. Return to saucepan and bring to simmer.
9. Season to taste with salt and pepper.
10. Bring to simmer before continuing.. If soup is very thin, simmer until thickened to desired consistency.
11. Ladle into bowls and serve -
12. serves 6
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