1 teaspoon olive oil
1 cup dry white wine
1 medium onion, finely chopped
5 heads garlic, wrapped in cheesecloth tied with kitchen string
4 cups defatted chicken stock
2 bay leaves, crushed
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 sprigs parsley, chopped
Salt and pepper, to taste
1/2 cup nonfat milk

In a stockpot, bring oil and wine to a boil; add onion, reduce heat to medium, and cook until soft. Lay cheesecloth-wrapped garlic on cutting board and smash with the flat side of a knife or cleaver. Add bundle to the stockpot, along with stock, bay leaves, thyme, marjoram and parsley. Bring to a boil; lower heat, cover, and simmer 45 minutes. Do not boil or garlic will become bitter.

Remove garlic; discard cheesecloth. Puree garlic in a food mill or sieve; discard skins. Stir puree, salt, pepper and milk into soup; heat through and serve.

Makes 6 servings.

Per serving (1 cup): 72 calories; 2 g fat (0.1 g saturated fat; 25 percent calories from fat); 4 g carbohydrates; 17 mg cholesterol; 191 mg sodium; 6 g protein; 0.6 g fiber