This recipe makes garlic soup for 6 servings. It involves blanching 2 cups of garlic and simmering it with 1 large potato cut into cubes and 2 cups of chicken stock until the potatoes are tender. Then heavy cream is added and blended until smooth. The soup is garnished with whipped cream, chives, and croutons before serving.

1. Garlic Soup
MAKES 6 SERVINGS
Ingredients
2 cups (about ¾ pound) peeled garlic
1 large (about ¾ pound) baking potato, peeled and cut into 1-inch cubes
2 cups chicken stock, heated
Coarse salt
Freshly ground white pepper
¾ cup heavy cream
Blanch the Garlic
In a medium saucepan, combine the garlic and water to cover. Bring to a boil, lower the heat, and
simmer 10 minutes. Drain and return the garlic to the pan. (Blanching the garlic will soften and also
decrease the strong taste of the garlic.)
Soup
Add the potatoes and chicken stock to the blanched garlic and season lightly with salt and pepper. Bring
to a boil, lower the heat, and simmer until the potatoes are tender, about 20 minutes.
Pour in the cream and bring to boil.
Pour the garlic soup into the blender (it may have to be done in two batches) and puree until smooth.
Scrape into a clean saucepan and reheat over a low flame. Correct seasoning to taste.
Assembly
3 table spoons of whipped cream
2 table spoons Chives for garnish
2 table spoons croutons for garnish
Divide soup on 6 hot bowls, garnish with chives, ½ table spoon of whipped cream, and croutons