Jan 272014
 

Southern Louisiana is bracing for┬ápossible snow for the second time in a week. In Arkansas, we are not expecting to get above freezing for a couple of days. So, here is a delicious soup from Mr. B’s Bistro. It is also a great dish to serve if you are expecting a visit from a vampire.

5 cups peeled Garlic Cloves ( about 1 1/2 pounds)

8 cups Chicken Stock or Chicken Broth

2 Celery Stalks, chopped

1 Carrot, chopped

Kosher Salt and freshly ground Black Pepper to taste

3 tablespoons unsalted Butter

3 tablespoons all-purpose Flour

1 cup Heavy Cream

Preheat oven to 350 degrees.

Place garlic in a 13×9-inch baking pan and cover with 2 cups chicken stock. Cover pan with aluminum foil and roast in oven one hour or until tender.

Transfer garlic to a large pot and add remaining 6 cups chicken stock, celery, carrot, salt, and pepper. Simmer, uncovered, about 45 minutes, or until vegetables are very soft.

Meanwhile, in a small saucepan melt butter over low heat. Gradually add flour and cook, stirring constantly with a wooden spoon, 6 minutes, or until roux is ivory in color and starts to give off a nutty aroma.

Puree soup in a food processor or blender and return to stove. Bring to a simmer. Stir 1 cup of hot pureed soup into roux until well combined. Pour mixture back into pot with rest of soup and cook 10 minutes. Add cream and simmer five minutes, or until hot. Adjust salt and pepper as needed.

Makes 9 cups.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.