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Garlic Soup 3




  1. In a stockpot, bring oil and wine to a boil; add onion, reduce heat to medium, and cook until soft.
  2. Lay cheesecloth-wrapped garlic on cutting board and smash with the flat side of a knife or cleaver. Add bundle to the stockpot, along with stock, bay leaves, thyme, marjoram and parsley. Bring to a boil; lower heat, cover, and simmer 45 minutes. Do not boil or garlic will become bitter.
  3. Remove garlic; discard cheesecloth. Puree garlic in a food mill or sieve; discard skins. Stir puree, salt, pepper and milk into soup; heat through and serve.

Makes 6 servings.

Per serving (1 cup): 72 calories; 2 g fat (0.1 g saturated fat; 25 percent calories from fat); 4 g carbohydrates; 17 mg cholesterol; 191 mg sodium; 6 g protein; 0.6 g fiber


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