Soupe A L'Ail / Creamy Garlic Soup

1. 1

   Melt butter with olive oil in a 5 quart heavy-bottomed non-reactive pot over medium heat. (I prefer enameled iron for even heat conduction.)

2. 2

   Add whole garlic cloves and onions. Saute over medium to medium-low heat for 15-25 minutes. Stir often. Cook until garlic and onions are soft and light golden brown. Cook slowly to develop the sweetness of the garlic.

3. 3

   Add the chicken broth and the potato. Bring soup to a boil. Cover, reduce heat and simmer, stirring occasionally, until the potato is fork tender, about 15-20 minutes.

4. 4

   Remove the pot from the heat. Carefully pass the soup through a food mill. A food processor or blender will work, but will not give you the same texture, because the food mill removes the fibrous parts of the garlic, while a process chops them up and they remain in the soup.

5. 5

   Return soup to heavy bottom pot. Heat just to boiling over medium heat. Reduce heat to medium low, add half and half and heat, stirring often, until warmed through.

6. 6

   Taste for seasoning and add salt and white pepper to taste.

7. 7

   Ladle into serving bowls and garnish with a chiffonnade of tangy greens, like arugula or mesculin.

* Per serving · 4 servings · Values may vary.

No additional tips available.