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Cream of Garlic Soup

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Submitted by Gymmie1111

YIELD

servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

4 6E+1
TABLESPOONS ML BUTTER
2 2
MEDIUM MEDIUM ONIONS
sliced
4 4
HEADS HEADS GARLIC
mashed *
1 0.9
QUART L STOCK
chicken *
½ 226.8
POUND G BREAD
french, day old
1 1
EACH EACH BAY LEAVES *
2 2
EACH EACH THYME SPRIGS
or 1/2 teaspoon dried thyme *
6 173.4
OUNCES ML/G HEAVY WHIPPING CREAM
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

Melt the butter in a soup kettle and add onion and garlic.

Cook for 5 minutes over moderate heat.

Strain a quart of chicken stock into the pan and simmer for 10 minutes.

Stir in the bread slices and add bay leaf and thyme.

Simmer for 10 minutes longer.

Put the mixture into a food processor and process to a puree.

Force through a sieve and add cream.

Heat through and correct seasoning.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 444 61% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 18g 89%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 572mg 24%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 20% Vitamin C 7%
Calcium 13% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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