Garlic Soup

3-5 bulbs garlic, peeled

1 large onion, chopped

1 stalk celery, chopped

1 tablespoons butter

10 cups water, divided

3 teaspoons paprika

1 teaspoon each: oregano, cloves, pepper and cinnamon

1½ teaspoons ground ginger

4 cups chicken stock

3 cups light cream

½ teaspoon salt

4 tablespoons flour

Put 8 cups of water in a large pot. Add vegetables, herbs, and spices (except salt).

Bring to a boil, reduce heat, and simmer 1 hour, stirring occasionally.

Cool (2-3 ice cubes helps) and puree in blender.

Return to pot (use 1 cup water to rinse blender and add to soup).

Add broth, butter, salt; return to a boil; reduce to simmer.

Combine 1 cup water and flour until smooth. Add slowly, stirring constantly.

To serve, add cream and heat (do not boil).

Garnish with grated cheese and chives.

Servings: 10-12

Contributed by Mark and Trudy Striker