Cream of Garlic Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 6 cups peeled and sliced onions (about 2 pounds)
- 2 cups peeled, but not chopped, garlic cloves
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried leaves)
- 7 cups chicken stock (or broth)
- 1 Bouquet Garni (made with parsley stems, thyme sprigs and bay leaf)
- 3 cups stale French bread, torn into 1/2-inch pieces
- 1 cup half-n-half or heavy cream
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
In a large saucepan over medium-low heat, melt butter with olive oil. Add onions and garlic. Cook, stirring frequently, until vegetables are very tender and deep golden brown, about 40 minutes. Add thyme, 6 cups of chicken stock or broth and Bouquet Garni; bring to a boil. Reduce heat to simmer, add bread pieces and cook until bread is soft, about 10 minutes. Remove soup from heat. Remove and discard Bouquet Garni. Puree soup until smooth using an immersion or regular blender (if using a regular blender, process soup in small batches to prevent a heat explosion); return soup to desired temperature. Add half-n-half or heavy cream, cayenne pepper and more chicken stock if mixture is too thick. Season to taste with salt and black pepper. Serve immediately. Serves 8-10.
Recipe from Chef Susan Spicer's Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans.