| Garlic Soup | Soups |
|
4 cups chicken broth
4 cups water 1 cup white wine 24 cloves garlic,peeled 4 onions,peeled & quartered 2 rib celery,cut up 1 tsp. dried thyme |
1 tsp. dried sage
dash of ground cloves salt & fresh ground pepper 1/4 cup dry sherry(optional) toasted herbed croutons Jane Brody's Gourmet |
Combine all ingredients except sherry in a saucepan, and, over high heat, bring the soup to a boil. Reduce the heat, cover the pan, and simmer the soup for 1/2 hour.Check the pan from time to time,adding water to the soup, if needed.
Puree the soup in a blender or processor, return to the pan and add the sherry, if desired. Reheat the soup before serving.
Put croutons in each soup bowl and pour the soup over them.
NOTE: I did not add any salt as I found the soup quite salty using canned chicken broth.