Recipe(tried): Garlic Soup for AM Sheaffer

This is a soup I make over and over again. It comes from The Good Cook's Book of Oil & Vinegar by Michele Anna Jordan, published in 1992 by Addison-Wesley Publishing.

GARLIC SOUP
(with fresh herbs and garlic croutons)

Make this delicately creamy soup only when fresh herbs and high-quality garlic are available.

1 1/2 quarts hearty chicken stock
2 cups garlic cloves, peeled
1 1/4 cups fresh herbs, loosely packed (a mixture of Italian parsley, thyme, oregano, chives, rosemary [use the rosemary sparingly; a little goes a long way], marjoram, sage and savory)
1/2 cup heavy cream
1 1/2 cups freshly grated Asiago cheese
salt and freshly ground black pepper
Garlic croutons
Garlic Aioli (click here)

Place the chicken stock, garlic and 1 cup of the fresh herbs in a heavy pot and bring the mixture to a boil. Reduce the heat and simmer until the garlic is soft, about 20 minutes.

Puree the mixture and strain it through a sieve. Return the strained soup to the pan, add the cream, half of the cheese, and salt and pepper to taste. Heat the soup, but do not let it come to a boil.

To serve, ladle the soup into preheated bowls. Add several croutons to each serving, along with a sprinkling of the remaining cheese and herbs. Top each serving with a spoonful of aioli and serve immediately.

Bon Appetit!