Garlic-Cheese Soup

Cuisine, May 1982

30 minutes — 6 1 Cup Servings

Ingredients

6 3⁄4	cup	chicken stock (or broth)
12	clove	garlic (unpeeled)
1⁄3	cup	dry white wine
4 1⁄2	tablespoon	unsalted butter
4 1⁄2	tablespoon	all-purpose flour
2	cup	swiss gruyere (shredded)
		salt
		black pepper
1	tablespoon	scallion tops ((or chives, slivered))

Instructions

Combine 6 cups of the stock and the garlic in a large saucepan. Heat to boiling; reduce heat. Simmer; uncovered, until garlic is soft; about 10 minutes.

Strain stock. Peel garlic; mash to paste with fork; reserve. Measure stock; add wine and as much of remaining stock as needed to make 6 cups.

Melt butter in large saucepan; stir in flour. Cook, stirring constantly, over medium heat 2 minutes. Gradually stir in the stock-wine mixture; cook, stirring frequently, 8 to 10 minutes. Stir in reserved garlic paste. Gradually stir in cheese; cook just until hot. Season to taste with salt and pepper. Ladle into soup plates; garnish with scallions or chives.