2 cups of milk
1 cup of white wine
1/2 cup of wheat flour
1/4 cup of butter
1/2 cup (chopped) of nutmeg
5 garlic cloves, sliced
2 liters of chicken broth
Salt and black pepper to taste
2 cups of milk
1 cup of white wine
1/2 cup of wheat flour
1/4 cup of butter
1/2 cup (chopped) of nutmeg
5 garlic cloves, sliced
2 liters of chicken broth
Salt and black pepper to taste
1
Sear the garlic in butter until it turns golden brown
2
Add the wine and let it evaporate
3
Add the flour and fry for 5 minutes
4
Add the chicken broth, milk, nutmeg, salt, and pepper, and cook for
15 minutes or until the cream becomes slightly thickened
5
Remove from heat and blend in a blender
6
Return to the pot, boil, and serve.
