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  1. about -3/4

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  1. C’est la Vie in Anchorage, Alaska, offers this garlic lovers’ treat. Makes 6 servings Blend garlic in processor to coarse paste, stopping occasionally to scrap down sides of bowl. Heat oil in heavy large saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine and bring to boil. Reduce heat and simer 30 minutes. Add milk, cream and potato and simmer 30 minutes. Puree soup in blender in batches. Return to sauepan and bring to simmer. Season to taste with salt and peper. (Can be vegan garlic soup prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) If soup is very thin, simmer until thickened to desired consistency. Ladle into bowls and serve. Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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