2 cups (500 ml) chicken broth

10 cloves garlic, halved lengthwise

1 cup (250 ml) flat-leaf parsley, firmly packed

1 tablespoon (15 ml) sour cream (optional)

In a saucepan, bring the broth and garlic to a boil. Reduce by half. Remove the garlic and set aside with the broth.

Prepare a bowl of ice water and set aside. In a small pot of boiling water, blanch the parsley for about 30 seconds. Drain in a sieve. Immediately plunge the sieve in the ice water to stop the cooking. Drain well.

In a blender, purée the garlic, parsley and sour cream with half the broth until smooth. Season with salt and pepper. Keep warm.

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