How to make it

  • Place the stock and herbs (rosemary through thyme) into a 4-quart stock pot. Bring to a boil and cover. Reduce heat and simmer for 1 hour. Strain the stock to remove the herbs and return the stock to the pot.
  • In a small saucepan, place all but 2 of the peeled garlic cloves and just cover with water. Simmer, uncovered, for 15 minutes.
  • Puree the garlic and cooking water until smooth. Add to the stockpot with the white wine and bring to a simmer.
  • Melt the butter in a small pan and add the flour to make a roux.
  • Whisk the roux into the hot stock until smooth and the soup begins to thicken slightly. Crush the two reserved cloves of garlic into the pot and simmer for 5 minutes.
  • Add the cream, chives, and salt and pepper to taste. Serve with Parmesan as a garnish if you desire.

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