2 1/2-quart chick stock or broth
2 Tablespoon rosemary, fresh and chopped
1 Tablespoon oregano, fresh
1 cup parsley, chopped
2 teaspoons thyme, fresh
2 heads garlic, peeled
1/2 cup white wine
6 Tablespoon butter
1/2 cup of flower
1/2 cup of half and half
2 Tablespoon chives, fresh/chopped
Combine in a large 4-quart pot; chicken stock or broth, rosemary, oregano, parsley & thyme. Bring to a boil, cover and reduce heat to simmer for 1 hour. Strain and reserve stock, discarding the cooked herbs. Return to stock to the pot. In a smaller saucepan, place all but 23 of the peeled garlic cloves, and just enough water to cover the garlic and simmer covered for 15 minutes. Puree the cooked garlic and liquid until smooth. Add to the pot of stock along with the wine and bring to a simmer. Melt the butter in a small frying pan and stir in the flour making a roux. Do not brown. Whisk the roux into the hot stock until smooth and thickened. Crush the 2 reserved garlic cloves into the pot. Simmer for 5 minutes. Add the cream, chives and salt and pepper to taste. Serve garnished with garlic crouton and grated Parmesan cheese.
You can make your own garlic croutons by toasting some French bread with olive oil and some Lawry’s garlic herb salt in the love oven at a low heat. Cube your bread before you put in in the oven.