Garlic Soup with Mascarpone and Chives

Serves 4


  • 10 heads garlic, cloves separated and peeled
  • 1 quart chicken or vegetable broth
  • coarse sea salt and freshly ground black pepper
  • 1/2 cup heavy cream
  • 1/2 cup mascarpone
  • 4 chives, finely chopped


  1. Put the peeled garlic cloves in a large stockpot and add enough water to cover them by 2 inches. Bring the water to a boil over high heat and then drain the water. Repeat this step twice and then return the garlic to the pot.
  2. Add the broth and season with salt and pepper. Bring the broth to a boil over high heat.
  3. Decrease the heat and simmer until the garlic is tender, about 15 minutes. Remove the pot from the heat and allow the soup to cool.
  4. Transfer the soup to a blender and puree until smooth.
  5. Return the soup to the pot and whisk in the cream. Bring to a simmer over low heat.
  6. Divide the soup among four bowls, top with the mascarpone, and sprinkle with chives. Serve.