- Peel the garlic cloves. In a medium-sized
(2-quart) soup pot, combine the cloves of garlic with the parsley, bay
leaf, sage, basil, oregano, clove, and olive oil.
- Add the hot water. Crumble the bouillon
cubes into the pot. Stir to dissolve. Bring the contents to a boil.
Cover the pot, turn down the heat, and simmer for 1 hour. Remove the bay
leaf. Slowly add the cream of rice. Cook for 30 seconds. Cover the pot
and let set for 3 more minutes. Cool enough to be able to purée in the
blender. Taste to correct seasoning.
- Return to the pot and reheat, stirring
occasionally. If the puréed soup is thicker than you like, merely thin
it with boiling water, adding a little at a time until you arrive at the