Garlic soup

kevin k-
around an hour
2 liters

12 cloves of garlic pressed
1 stick of butter
1/2 c minced fresh parsley
6 c chicken stock
1 tbs minced fresh rosemary
1 1/2 tsp minced fresh thyme
1 large potato diced
1 c cream
white pepper to taste
parm or asiago grated


*don't used dried herbs
*doesn't taste the same if skimp on cream.
* make sure garlic hasn't sprouted, it will change the taste



1.over low heat melt butter.
2.add garlic and turn heat as low as it will go.
3.allow garlic to sweat, stirring occasionally 15-20 minutes. Don't let it brown, barely let the butter sizzle.

4.add parsley and sweat another 10 minutes.

5.add spices and chicken stock, increase heat to high and bring to boil.

6.add diced potato and cook until very tender.

7.puree using a hand blender until very smooth.

8.add white pepper and cream.

9.heat till hot and serve with cheese on top.

* good in a cup, very thin sipping soup.