Recipe - Cream Of Garlic Soup

3 ounce Garlic cloves, peeled *
3 tablespoon Olive oil
2 One half cup Chicken stock **
1 cup Dry white wine
2 One half cup Milk ***
1 cup Whipping cream
4 ounce russet potato ****

* about Three fourths cup
** or canned lowsalt broth
*** do NOT use lowfat or nonfat milk
**** peeled and coarsely chopped Blend garlic in processor to coarse
paste, stopping occasionally to scrape down sides of bowl. Heat oil in
heavy large saucepan over low heat. Add garlic paste and cook until just
beginning to color, stirring frequently, about 12 minutes. Add stock and
wine and bring to a boil. Reduce heat and simmer 30 minutes. Add milk,
cream, and potato and simmer 30 minutes. Puree soup in blender in batches.
Return to saucepan and bring to simmer. Season to taste with salt and
pepper. (Soup can be prepared 1 day ahead. Cover and refrigerate. Bring to
simmer before continuing.) If soup is very thin, simmer until thickened to
desired consistency. Ladle into bowls and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini