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Cream of Garlic Soup





Yields
Makes about 6 cups; about 4 servings

Marcia Trujillo Burns added garlic to her favorite cream soup after sampling a similar soup at a restaurant. She garnishes her creation with bacon, croutons, or parmesan cheese.

 1/4 cup (1/8 lb.) butter
 1 cup minced white onion
 1 cup diced (about 1/4 in.) celery
 1 head garlic, cloves separated, peeled, and minced
 1/4 cup all-purpose flour
 1 red thin-skinned potato (about 8 oz.), peeled and diced
 3 cups fat-skinned chicken broth
 1 pint half-and-half
 1/8 teaspoon white pepper
  Salt
Step 1
1

In a 4- to 6-quart pan over medium-low heat, melt butter. Add onion, celery, and garlic and stir frequently until vegetables are very soft but not brown, about 15 minutes. Stir in flour and cook 2 minutes, stirring constantly.

Step 2
2

Add diced potato and chicken broth and stir over medium-high heat until boiling; reduce heat and simmer until potato pieces are very tender when pierced, about 20 minutes. Add the half-and-half and stir until hot. Add white pepper and salt to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 364Calories from Fat 62
% Daily Value *
Total Fat 25g39%

Saturated Fat 16g80%
Cholesterol 75mg25%
Sodium 257mg11%
Total Carbohydrate 23g8%

Dietary Fiber 3g12%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.