Garlic Herb Soup <TITLE> </head> <BODY link="#bb770" text="#000000" bgcolor="#8EB7DA" vlink="#FFFFFF"> <BR> <FONT SIZE=+2><b> GARLIC HERB SOUP </b></font><p> From <I> The Frugal Gourmet Whole Family Cookbook</I> by Jeff Smith<BR> <ul> <li>2 1/2 quarts stock (vegetable or chicken)</li> <li>2 tablespoons fresh rosemary</li> <li>1 tablespoon fresh oregano</li> <li>1 cup chopped parsley</li> <li>2 teaspoons fresh thyme</li> <li>2 large heads (whole heads) garlic, cloves separated and peeled</li> <li>1/2 cup dry white wine</li> <li>6 tablespoons butter</li> <li>1/2 cup all-purpose flour</li> <li>1/2 cup heavy cream or half and half</li> <li>2 tablespoons chopped fresh chives</li> <li>salt and pepper to taste</li> <li>grated Parmesan cheese (optional, garnish)</li> </ul> <ol> <li>Place the stock and herbs (rosemary through thyme) into a 4-quart stock pot. Bring to a boil and cover. Reduce heat and simmer for 1 hour. Strain the stock to remove the herbs and return the stock to the pot.</li> <li>In a small saucepan, place all but 2 of the peeled garlic cloves and just cover with water. Simmer, uncovered, for 15 minutes.</li> <li>Puree the garlic and cooking water until smooth. Add to the stockpot with the white wine and bring to a simmer.</li> <li>Melt the butter in a small pan and add the flour to make a roux.</li> <li>Whisk the roux into the hot stock until smooth and the soup begins to thicken slightly. Crush the two reserved cloves of garlic into the pot and simmer for 5 minutes.</li> <li>Add the cream, chives, and salt and pepper to taste. Serve with Parmesan as a garnish if you desire.</li> </ol> <img src="http://www.grouprecipes.com/images/12x21_bite_this.gif" style="position:relative; top:3px;"> <a href="http://www.grouprecipes.com/34141/garlic-herb-soup.html">Garlic Herb Soup @ Group Recipes</a> <P><A HREF="http://www.nikchick.com/recipes/nikcooks.html">Return to recipe index</A> <P><A HREF="http://www.nikchick.com/">Return to Nikchick.com</A> </BODY> </HTML>