Garlic-Cheese Soup

Average: 5 (1 vote)
30 minutes 6 1 Cup Servings Print RecipeEmail Recipe


6 3⁄4cupchicken stock (or broth)
12clovegarlic (unpeeled)
1⁄3cupdry white wine
4 1⁄2tablespoonunsalted butter
4 1⁄2tablespoonall-purpose flour
2cupswiss gruyere (shredded)
  black pepper
1tablespoonscallion tops ((or chives, slivered))


Combine 6 cups of the stock and the garlic in a large saucepan. Heat to boiling; reduce heat. Simmer; uncovered, until garlic is soft; about 10 minutes.

Strain stock. Peel garlic; mash to paste with fork; reserve. Measure stock; add wine and as much of remaining stock as needed to make 6 cups.

Melt butter in large saucepan; stir in flour. Cook, stirring constantly, over medium heat 2 minutes. Gradually stir in the stock-wine mixture; cook, stirring frequently, 8 to 10 minutes. Stir in reserved garlic paste. Gradually stir in cheese; cook just until hot. Season to taste with salt and pepper. Ladle into soup plates; garnish with scallions or chives.

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