Ingredientes
- 3 heads Garlic; fresh
- ¼ Cup Olive oil
- 1 Medium Onion; cut up
- 2 Celery ribs; cut up
- 1 Cup White wine; dry
- ¼ Cup All−purpose flour
- 1 Gallon Chicken stock
- 1 Medium Potato; peeled and cut up
- 1 Cup Whipping cream
- 10 Basil leaves; fresh, chopped
- 5 Sprigs thyme leaves; fresh
- 2 Teaspoon Salt
- 1 Teaspoon White pepper
- ½ Teaspoon Tabasco
- 1 Teaspoon Extra virgin olive oil
- 2 Garlic cloves; sliced very thin
Preparação
- Cut the garlic heads in half across and remove the papery outer skin. Put
- these cut side down on a very hot surface − a griddle or black iron skillet
- − until they're black. Peel all the garlic completely.
- Heat the olive oil in a large saucepan and saute the onions, celery, and
- the garlic until lightly browned at the edges. Add the wine and bring to a boil.
- Sprinkle in the flour and stir the pot thoroughly, but don't let it brown.
- Add the chicken stock, ½ gallon water, and the potato. Whisk about the pot
- well and bring to a boil. Reduce to a rapid simmer and cook for about an
- hour and 15 minutes.
- Strain out the solids from the soup, and puree them in a blender or food
- processor, along with enough broth to ease things along. Return the puree
- to the soup and restore the boil. Add the whipping cream, basil, thyme, salt,
- pepper and Tabasco.
- Heat the extra virgin olive oil in a skillet very hot. In it toast the
- slivers of garlic until brown around the outside.
- Ladle the soup into bowls and garnish with roasted garlic slivers.
- Float a toasted, garlic−buttered slice of French bread on top.
