Recipe: Cream of Garlic Soup (3)

CREAM OF GARLIC SOUP

4 Tbsp. sweet butter
2 leeks (white and light green
only), trimmed, cleaned and
sliced
15 to 20 cloves garlic,
peeled, stems removed
6 c. chicken stock or water
2 lb. potatoes (about 5 to 6),
peeled and cubed
1 tsp. salt or to taste
1 c. heavy cream
1 1/2 c. croutons

Melt half the butter in a heavy saucepan. Add leeks and
garlic. Cook, stirring on medium heat, 2 to 3 minutes. Add
stock, potatoes and salt; bring to a boil. Cover and simmer 45
minutes, stirring occasionally. Pour mixture into food proces-
sor or blender; process until smooth. Add extra water if
mixture is too thick. **Return to saucepan; add cream and heat
until steaming hot. Swirl in remaining butter. Serve hot with
croutons. Yield: 6 to 8 servings.
**Can be frozen before this step.

CREAM OF GARLIC SOUP

3/4 stick butter
3/4 lb. smoked ham (1-inch
cubes)
10 large garlic cloves
2 leeks (white part only),
coarsely chopped
1 large boiling potato, peeled
and cut into eighths
6 c. chicken stock
3 c. whipping cream
salt and white pepper to taste
minced parsley

Melt butter in heavy large saucepan over medium heat.
Add ham, garlic, leeks and potatoes and cook for 10 minutes,
stirring frequently. Add stock and bring to a boil. Reduce
heat and simmer for 2 hours, stirring occasionally. Puree soup
in processor or blender in batches. Return to saucepan. Add
cream and cook over medium heat, stirring constantly until hot.
Season with salt and pepper. Serve topped with parsley.CREAM OF GARLIC SOUP

3 Tbsp. butter
2 tsp. minced or pressed
garlic (4 to 5 large
cloves)
3 Tbsp. flour
2 (10 oz.) cans chicken broth
2 cups half and half
1/4 tsp. paprika
salt and white pepper
1 large egg yolk, slightly
beaten

In a 2 to 3 quart pan over medium heat, melt butter;
add garlic and cook, stirring until soft but not browned, about
2 minutes. Stir in flour and cook until bubbly, about 1
minute. Gradually add chicken broth, stirring constantly, and
bring to boiling. Stir in half and half and paprika, cook
until hot. Season to taste with salt and pepper. In a small
bowl, stir about 1/2 cup hot soup into beaten egg yolk; stir-
ring, pour egg yolk mixture into soup and serve. Makes about 4
servings.