Prepare the Garlic Cream Sauce

  • LeGout Cream Soup Base 1.0 qt
  • Garlic head, whole, roasted 1.0 each
  • Salt and Pepper, to taste
  1. Prepare the Garlic Cream Sauce

    • Using the heat up period for your oven, split head of garlic, drizzle with oil and wrap in foil. Remove when oven reaches temperature (550 - 600°F) but no longer than 20 minutes.
    • Cool and squeeze the cloves out of the bulb. Mash into paste.
    • Whisk roasted garlic into prepared soup base; add salt and pepper to taste. Bring to 165°F for 1 minute. Cool and use as needed.