Garlic-Cheese Soup
Cuisine, May 1982
30 minutes — 6 1 Cup Servings | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsCombine 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. |
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