Puree Of Garlic and White Bean Soup

Place a heavy soup pot over medium heat. Add butter, olive oil and shallots. Cook for five minutes, stirring occasionally until the shallots are softened. Add sage, beans and stir to combine. Add the chicken stock and bring the mixture to a simmer. Add the garlic (whole, slight lengthwise) and simmer until it is softened, about 10 minutes. Turn off heat. Remove sage leaves. You may use a blender but I prefer a hand blender as it provides for a lot less mess. Be careful because mixture is HOT. Using a hand blender, puree all the ingredients together so that there are no chunks. Once ingredients are all blended together, add heavy cream and bring m