Garlic Soup
Jill Yeomans
ingredients
- 2 tbls. olive oil
- 2 tbls. butter
- 2 pounds onions (about 4), chopped
- 2 cups garlic cloves (about 4 heads), chopped
- 2 quarts low-sodium chicken broth
- 1/2 loaf French bread, cut into chunks
- 1 bouquet garni (6 parsley stems, 9 sprigs fresh thyme and 1 bay leaf)
- 1 1/2 teas. salt
- 2 cups half-and-half
- 1/4 teas. black pepper
- croutons, optional
directions
- 1
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
- 2
Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minute.
- 3
Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the crouton, if you like.
Source: gourmet group
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