Cream Of Garlic Soup – We Love God!

In regeneration nature is not ruined, but rectified. The convert is the same man, but new made. The faculties of his soul are not destroyed, but they are refined; the same violin, but newly tuned. Christ gave not the blind man new eyes, but a new sight to the old ones. Christ did not give Lazarus a new body, but enlivened his old body. So God in conversion doth not bestow a new understanding, but a new light to the old; not a new soul, but a new life to the old one.

George Swinnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Garlic, Soups	6	Servings

INGREDIENTS

3	oz	Garlic cloves, peeled *
3	T	Olive oil
2 1/2	c	Chicken stock **
1	c	Dry white wine
2 1/2	c	Milk ***
1	c	Whipping cream
		4 oz russet potato ****

INSTRUCTIONS

about 3/4 cup **    or canned low-salt broth ***   do NOT use  low-fat
or nonfat milk ****  peeled and coarsely chopped Blend garlic  in
processor to coarse paste, stopping occasionally to scrape 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 a boil.  Reduce heat
and simmer 30 minutes. Add milk, cream, and potato and  simmer 30
minutes. Puree soup in blender in batches. Return to  saucepan and
bring to simmer. Season to taste with salt and pepper.  (Soup can be
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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 433 Calories From Fat: 219 Total Fat: 24.8g Cholesterol: 65.5mg Sodium: 224.3mg Potassium: 910.1mg Carbohydrates: 36.6g Fiber: 2.6g Sugar: 8.4g Protein: 10.2g