Cream of Garlic (Soup)

Cream of Garlic (Soup)          10 Portions:

Ingredients:
1 Lt of milk, 3.25 %
500 ml of heavy cream
500 ml of vegetable or, chicken stock
3-4 bay leaves
1/2 cup of celery, chopped
1 cup of onions, chopped
1/2 cup of leeks, chopped
3 cups of garlic, peeled
1 cup of white wine
1/3rd cup of olive oil
1/2 cup of butter
1/2 cup of corn starch (Mixed with 1 cup of cold water)
1/2 tea spoon of sugar
salt-pepper

Method:
First, saute the 4 vegetables ( ) with the o-oil in a pot on a low-medium heat for 3-4 min. Now, add the     w-wine and swirl it and continue cooking for the next 3 min. Add the cream, milk, stock & b-leaves. Mix it gently and let it simmer on a medium heat for the next 5 min. Now, add the butter & sugar and mix it. Cook it for 2 more min. Now, discard the b-leaves. Using an immersion blender blend it very well. Then, strain it using a chinois or, a china cap. Your soup should be chunk free. Use a separate pot and let it simmer for
2-3 more min. Now, whisk it vigorously while you adding the corn starch slurry in the soup to make it nice and thick. Season it with salt-pepper. Serve hot. Excellent taste and flavour!