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Categories:Viewed: 31 - Published at: a year ago
Ingredients
- 1 cube butter (1/2 c.)
- 1/2 c. minced garlic
- 2 c. dry white wine (must not be sweet wine)
- 4 c. chicken stock
- 1 tsp. white pepper
- 4 bay leaves (whole)
- 2 qt. heavy cream or half and half
- 2/3 c. roux (butter flour mixture)
Method
- In large stock pot saute garlic in butter for 5 minutes at medium-high.
- Stir occasionally so as not to brown the garlic.
- Add pepper, bay leaves, wine and chicken stock.
- Cook for 1 hour to reduce.
- Don't cover.
- If reduction is too severe, add 1 to 2 cups water.
- After 1 hour remove from heat for 20 minutes to cool.
- Add cream or half and half to pot, stirring constantly and return to medium-high temperature.
- When the soup begins to steam, add roux to desired consistency.
- If you have a wire whip this works best to stir.
- Cook for 20 minutes more and serve.
- Enjoy!
