This was the starter for Xmas dinner and it went over very well with everyone. I cut down the garlic to one head and used Trader Joe's truffle oil instead of regular olive oil. After I started the recipe I realized that my spuds were bad so after browning the garlic I added a chopped,small head of cauliflower and 2 shallots and sauteed them a bit longer. I then added the chicken broth, wine, salt and cayenne and simmerd that until the veges were tender. I then pureed it in the Cuisinart and then added a pint of half and half and held it for a hour over a low flame. (It held really well.) My 12 y/o thought a bit of scallop or lobster would have been a good addition. It was garlicky but not overpowering, rich and creamy but not too heavy. I would make it again but next time I might try fat-free half and half so it would be ok for SBD.