5 heads garlic, wrapped in cheesecloth tied with kitchen string
4 cups defatted
2 bay leaves, crushed
1/2 teaspoon dried thyme
4 sprigs parsley, chopped
Salt and pepper, to taste
cup nonfat milk
In a stockpot, bring oil and wine to a boil; add onion, reduce heat to medium,
and cook until soft.
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.
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