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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Marcia Trujillo Burns added garlic to her favorite cream soup after sampling a similar soup at a restaurant. She garnishes her creation with bacon, croutons, or parmesan cheese. Ingredients:
1/4 cup (1/8 lb.) butter |
1 cup minced white onion |
1 cup diced (about 1/4 in.) celery |
1 head garlic, cloves separated, peeled, and minced |
1/4 cup all-purpose flour |
1 red thin-skinned potato (about 8 oz.), peeled and diced |
3 cups fat-skinned chicken broth |
1 pint half-and-half |
1/8 teaspoon white pepper |
salt |
Directions:
1. In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly.
2. Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Add the half-and-half and stir until hot. Add white pepper and salt to taste.
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