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Cream Of Garlic Soup

Reviewed: Jan. 11, 2007
A very nice soup. Like many others, I have tweaked it a little although I must confess that some of the tweaking was accidental. I used (by mistake) 1 lt of chicken stock and as such had to reduce the other fluids accordingly to prevent it being too runny. And it still turned out perfectly. The following is my amended ingredient list: •2 large full bulbs of garlic •3 tablespoons olive oil •1 litre chicken stock – made with stock cubes •175ml red wine •400ml milk •250g Brocolli – remove stalks •250ml of half fat cream (Demi Cream) •3 medium sized potatoes - cooked and quartered •salt and pepper, plus a dash of ground chili •4 tbls plain flour – used before pureeing. The cooking process was the same. I did take the advice of other contributors and add flour before pureeing and returning the pureed mix to heat for 2-3 minutes before serving. I also added extra potato and brocolli head. My girlfriend's comment: "The Best Soup Ever!". Guys, if your wife/girlfriend loves garlic, then this soup will certainly impress them. I have frozen all the extra that i made and can only hope that it survives this. Thanks Holly + the other contributors who have tweaked this great recipe.
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