Zuppa d'Aglio - Garlic Soup

 
Zuppa d'Aglio - Garlic Soup
 
Ingredients

3 Garlic; fresh
1/4 cup Olive oil
1 Med Onion, cut up
2 Celery ribs, cut up
1 cup White wine; dry
1/4 cup All-purpose flour
8 cups Chicken stock
1 Medium Potato, peeled and cut up
1 cup Whipping cream
10 Basil leaves, fresh, torn
5 Sprigs thyme leaves, fresh
2 teaspoon Salt
1 teaspoon White pepper
1/4 teaspoon Tabasco
1 teaspoon Extra-virgin olive oil
2 garlic cloves, sliced very thin

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 about 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 Italian bread on top. Serves eight to twelve.