A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread.
- 2 tbsp. olive oil
- 16 cloves garlic, roughly chopped
- 4 shallots, sliced
- 6 3⁄4 cups chicken stock
- 6 3⁄4 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Heat oil in a 6-qt. saucepan; add garlic and shallots and cook until soft, 10 minutes. Add cream and stock; bring to a boil. Reduce heat to a simmer and cook until reduced by half, about 2 hours. Purée in a blender and strain; season with salt and pepper.