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GARLIC SOUP WITH CILANTRO (CUBAN)
3 heads elephant garlic or regular garlic, peeled and trimmed
6 large onions, coarsely chopped
6 cups chicken stock
2 cups water
6 tablespoons unsalted butter
1 pint cream
Salt and pepper to taste
Chopped fresh cilantro
Combine the garlic, onions, stock and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, until the garlic is very tender. Puree the soup, then return it to the pot. Add the butter and cream. Heat gently to melt the butter and warm the cream, then season with salt and pepper. Serve garnished with cilantro. Serves 12
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