| Directions |
Cut two of the garlic heads in half across and remove the papery outer
skin. Put these cut side down on a very hot surface --- a griddle or black
iron skillet --- until they're black. Peel all the garlic completely.
Heat the olive oil in a large saucepan and saute the onions, celery and the
garlic until lightly browned at the edges. Add the wine and bring to a
boil.
Sprinkle in the flour and stir the pot thoroughly, but don't let it brown.
Add the chicken stock, 1/2 gallon water, and the potato. Whisk the pot well
and bring to a boil. Reduce to a rapid simmer and cook for about an hour
and 15 minutes.
Strain out the solids from the soup, and puree them in a blender or food
processor, along with enough broth to ease things along. Return the puree
to the soup and restore the boil. Add the whipping cream, basil, thyme,
salt, pepper, and Tabasco.
Heat the extra virgin olive oil in a skillet very hot. In it toast the
slivers of garlic until brown around the outside.
Ladle the soup into bowls and garnish with roasted garlic slivers. Float a
toasted, garlic-buttered slice of French bread on top. |