Cream of Garlic Soup

How to make Cream of Garlic Soup Recipe

4 SERVINGS

Ingredients:
1 tablespoon Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
2/3 cup Leek, white part only, cleaned, 1/4 inch (.6 cm) dice
1 1/2 cups Russet potatoes, peeled, 1/2 inch (1.2 cm) dice
1/3 cup Garlic cloves, roughly chopped
1 quart Chicken stock
1/2 cup Heavy cream
to taste Salt and white pepper
1 tablespoon Chives, finely minced

Method:
Heat the oil and cook the onion and leek over medium-high heat until the onion is tender and translucent, 3 minutes.

Add the potatoes, garlic, and stock. Bring to a boil, then reduce the heat to a simmer. Simmer the soup until the potatoes and garlic are tender and thoroughly cooked.

Puree the mixture in a food processor or blender.

Return to the heat and add the cream. Correct the seasoning and reheat the soup, but do not bring to a boil.

Garnish with chives.

Chef Tips:
Gilroy, a small town in central California, is the self-proclaimed garlic capital of the world.Typically, in California cuisine, the use of roux as a thickening agent is unpopular. In this recipe, the potatoes pureed into the soup act as the thickening agent.

Chive flowers make a great garnish for this soup.They can be used in addition to the minced chives or as a replacement.