Eating Well's Sweet Garlic Puree

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

• Ready In: 50 mins
• Serves: 12
• Yields: 1 1/2 cups

Ingredients

• 3  heads garlic (about 6 ounces total)
• 1  cup  eating well's rich chicken broth

Directions

1. Separate and peel the cloves of garlic from all three heads. Smash the peeled cloves to lightly crush.
2. Add smashed garlic to the stock in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered for 25 minutes.
3. Transfer garlic and stock to a blender or food processor and process until smooth.
4. Store tightly covered. Keeps in the refrigerator for 2 days. Freezes for up to 6 months.