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Cream of Garlic Soup







This comforting soup comes from the kitchen of decorated chef, Ted Fondulas. This recipe was a favourite at Ted's former groundbreaking New England restaurant, Hemingway's. He's known throughout the culinary world for being a trailblazer in farm-to-table dining, is the recipient of AAA four diamond awards (for nearly 20 years!) and has had features in national magazines like Food & Wine, Esquire and more. Chef Ted now hosts all New England cooking classes with The Chef & The Dish. You can book a private cooking class with him to learn all about Lobster, Chowder, New England Style Shepperd's Pie, and more!

Chef Ted Fondulas' Famous Cream of Garlic Soup

Serves 4


2 tbs. olive oil or as needed

1 leek, medium, white part only, coarsely chopped and thoroughly washed (about 1 cup)

10 garlic cloves

1/2 lb. smoked ham (preferably from Vermont) cut into 1-inch pieces

6-7 c. chicken stock or light game stock

1 lb. boiling potatoes, peeled and cut into eighths

1/2 c. whipping cream

coarse salt and freshly ground white pepper

fresh minced chives or flat-leaf parsley to taste


1. In large stockpot heat oil over medium-low heat. Add the leek, garlic, and ham. Cover and cook until vegetables are slightly tender and translucent but not brown, about 10 minutes, stirring occasionally.

2. Remove cover and add stock and potatoes, stirring to combine well. Bring to a simmer over medium heat and cook until leek, garlic and potatoes are fork tender, at least 30 minutes, stirring occasionally.

3. Remove from heat and remove ham. Working in batches (if necessary) transfer mixture to a blender and purée.

3.Transfer purée back to stockpot. Slowly whisk in cream, and heat through. Adjust seasonings with salt and pepper to taste. Ladle into warm soup bowls. Garnish with chopped chives or parsley.


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Cream of Garlic Soup