*  Exported from  MasterCook  *
 
                        ZUPPA D'AGLIO - GARLIC SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Soups/stews
                 Garlic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Heads Garlic, Fresh
      1/4   c            Olive Oil
    1       md           Onion, Cut up up
    2                    Celery Ribs, Cut Up
    1       c            White Wine, Dry
      1/4   c            All-Purpose Flour
    1       ga           Chicken Stock
    1       md           Potato, Peeled And Cut Up
    1       c            Whipping Cream
   10                    Basil Leaves, Fresh,
                         - Chopped
    5                    Sprigs Thyme Leaves, Fresh
    2       ts           Salt
            ts           White Pepper
      1/2   ts           Tabasco
    1       t            Extra Virgin Olive Oil
    2                    Garlic Cloves, Sliced Very
                         - Thin, For Garnish
 
   1.  Cut two of the garlic heads in half across and
   remove the papery outer skin.  Put these cut side down
   on a very hot surface - a griddle or black iron
   skillet - until they're black.  Peel all the garlic
   completely. 2. Heat the olive oil in a large saucepan
   and saute the onions, celery, and the garlic until
   lightly browned at the edges.  Add the wine and bring
   to a boil. 3. Sprinkle in the flour and stir the pot
   thoroughly, but don't let it brown.  Add the chicken
   stock, 1/2 gallon water, and the potato. Whisk about
   the pot well and bring to a boil.  Reduce to a rapid
   simmer and cook for about an hour and 15 minutes. 4.
   Strain out the solids from the soup, and puree them in
   a blender or food processor, along with enough broth
   to ease things along. Return the puree to the soup and
   restore the boil. Add the whipping cream, basil,
   thyme, salt, pepper and Tabasco. 5. Heat the extra
   virgin olive oil in a skillet very hot.  In it toast
   the slivers of garlic until brown around the outside.
   6 Ladle the soup into bowls and garnish with roasted
   garlic slivers. Float a toasted, garlic-buttered slice
   of French bread on top. Serves eight to twelve.
   Suggested wine: Marinasco Chef Andrea Apuzzo writes of
   this recipe in his book “La Cucina di Andrea’s”,
   “Garlic wears many hats. Most people think of it in
   its aggressive, green, aromatic, sharp form. But when
   garlic is cooked slowly for a long time, it takes on a
   sweet nuttiness that is every bit as interesting as
   its more raw flavors. The sweet side of garlic is
   exemplified by this soup.” Andrea’s Restaurant 3100
   Nineteenth Street Metaire, Louisiana 70002
  
 
 
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