Cream of Garlic Soup

Besides honeycrisp apples, one of my favorite things about fall is the excuse to eat lots and lots of soup. Though I really can't stomach tomato-based soups, I absolutely love cream and broth soups, so it's no surprise when I started fantasizing about cream of garlic soup earlier in the week. I've never even tasted a cream of garlic soup, so I was left on my own to create Wednesday night supper. The picture above is what resulted--recipe below. If any of you have had a good cream of garlic soup, let me know how this recipe compares with what you've eaten or how it can be improved.

Ingredients:

Approximately 60 cloves of garlic (I cheated and bought the already peeled garlic from Whole Foods, $3 wisely spent, in my opinion)
4 T butter
2 medium Yukon gold potatoes, cubed (peeled, if you like--I like the skins)
1 small yellow onion, cubed
1 bay leaf
3 cups vegetable broth (this was based solely on what I had sitting around)
1 cup dry white wine (I used an organic sauvignon blanc)
1 cup heavy cream
Crusty Baguette
Salt/Pepper

Directions:

Melt two tablespoons butter on medium heat in a large stock pot. Reduce heat to low, add 60 cloves peeled garlic and braise until browned and softened. (Mine took approximately 30 minutes.) Add 2 cubed potatoes, 1 cubed onion, bay leaf and addition 2 T butter and sauté for approximately 5 minutes.

Add 3 cups stock, 1 cup wine to mixture and bring to a boil. Reduce heat again and simmer for 20 minutes.

Remove bay leaf, puree with an immersion blender and add cream, season with salt and pepper. Heat thoroughly and serve with a crusty bread.


I'm not sure if that's how cream of garlic soup is made in the rest of the world, but this did pass the husband test. :)