Cream Of Garlic Soup - cooking recipe

Ingredients

1 cube butter (1/2 c.)
1/2 c. minced garlic
2 c. dry white wine (must not be sweet wine)
4 c. chicken stock
1 tsp. white pepper
4 bay leaves (whole)
2 qt. heavy cream or half and half
2/3 c. roux (butter flour mixture)

Preparation

In large stock pot saute garlic in butter for 5 minutes at medium-high.
Stir occasionally so as not to brown the garlic.
Add pepper, bay leaves, wine and chicken stock.
Cook for 1 hour to reduce.
Don't cover.
If reduction is too severe, add 1 to 2 cups water.
After 1 hour remove from heat for 20 minutes to cool.
Add cream or half and half to pot, stirring constantly and return to medium-high temperature.
When the soup begins to steam, add roux to desired consistency.
If you have a wire whip this works best to stir.
Cook for 20 minutes more and serve.
Enjoy!