Ingredients

1 1/4 quarts chicken broth

1 Tablespoons fresh rosemary

1 1/2 teaspoons oregano

1/2 cup chopped parsley

1 teaspoon fresh thyme

1 large head of garlic, cloves peeled

1/4 cup dry white wine

3 Tablespoons butter

1/4 cup all-purpose flour

1/4 cup heavy cream or half-and-half

1 tablespoon fresh chives

Salt and freshly ground black pepper to taste

Grated Parmesan cheese

Preparation

  1. Place the chicken broth, rosemary, oregano, parsley and thyme in a pot. Bring to a boil, cover, and simmer for 1 hour. Strain, reserving the broth. Discard the cooked herbs and return the broth to the pot.

  2. In a small saucepan, place all but 2 of the peeled garlic cloves (they will be used later). Add just enough water to cover the garlic and simmer, covered, for 15 minutes.

  3. Puree the cooked garlic and liquid until smooth. Add to the pot of stock along with the wine and bring to a simmer.