1 cup (250 ml) chicken broth

1/2 cup (125 ml) 35% heavy cream

1/4 cup (60 ml) water

18 garlic cloves, halved

In a small pot, bring all the ingredients to a boil. Simmer for 15 minutes or until the garlic is tender. In a blender, purée until smooth, then strain. Season with salt and pepper. Set aside.

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