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Garlic Soup
 
2 heads elephant ear garlic, pureed
6 cloves garlic, minced
2 stalks celery, minced
4 Tbsp olive oil
3 Tbsp butter
3 Tbsp flour
1 c milk
1 c water
3 chicken bouillon cubes
2 c grated mozzerella chaeese
Grated parmesan cheese
French Bread

Saute the garlic and celery in the oil until the celery is tender.  
Melt the butter in a large pot over a low flame.  
Stir in the flour to form a paste.  
Stir in the milk and water a little at a time until smooth.  
Mix in garlic, celery, buillon, and mozzerella.  
Stir constantly until smooth and the cheese is fully melted.  
Garnish with grated parmesan and serve with French Bread.

Yeild: 4 servings