Cream Of Garlic Soup - cooking recipe

Ingredients

3 oz. garlic cloves, peeled
3 Tbsp. olive oil
2 1/2 c. chicken stock or broth
1 c. white wine (dry)
1 russet potato (about 4 oz.), coarsely chopped
2 1/2 c. whole milk
1 c. whipping cream

Preparation

Blend garlic in processor to coarse paste, stopping occasionally to scrape down side of bowl.
Heat oil in large heavy saucepan over low heat.
Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes.
Add stock, wine and potato and bring to boil.
Reduce heat and simmer 30 minutes.
Puree soup in blender in batches.
Return to saucepan, add milk and cream and bring to simmer.
Season to taste with salt and pepper.
Serves 16.
If soup is very thin, simmer until thickened to desired consistency.
Ladle into bowls and serve.