Creamy Garlic Soup

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Here is a simple but delicious soup for garlic lovers.

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3 cups light beef or veal stock, hot
12 large cloves garlic, chopped
1 cup heavy cream
6 springs of parsley, coarsely chopped
1 tablespoon freshly ground pepper
1/3 cup of butter
1/3 cup flour
8 additional sprigs parsley

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1. Melt butter in a saucepan. Add garlic and simmer for 5 minutes. Do not brown garlic. Add flour and continue to stir and simmer 8 minutes more.
2. Slowly stir in hot stock, whisk to break up any roux that remains. Let simmer on low until slightly thickened. Add chopped parsley and pepper.
3. Cook for 3 minutes. Process soup in a food processor until smooth and creamy.
4. Return soup to low heat and stir in cream. Let cook 2 minutes and serve with parsley sprigs on the side.

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