GARLIC SOUP (Debbie Booth)

By jarren

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lb onions, coarsely chopped
• 1 Bouquet Garni (5 parsley sprigs, 3 thyme sprigs, 1/2 bay leaf)
• 2 cup whipping cream or 1/2 & 1/2 cream
• 28 medium garlic cloves, peeled (about 2 heads)
• 3 cups or more chicken stock or canned unsalted broth
• 3 oz French bread, torn into pieces
• Salt and freshly ground pepper

Details

Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

This can be made a day in advance for a more garlic flavor.

Melt butter with oil in heavy, large deep skillet over low heat.

Add onions and garlic and cook until onions are tender and golden brown, stirring frequently for 30 minutes. Add 3 cups chicken stock, bread and Bouquet Garni to skillet and bring to a boil. Reduce heat and simmer for 15 minutes. Remove Bouquet Garni. Puree mixture in batches in blender.

Transfer puree to heavy large saucepan. Mix in cream (can be made 1 day in advance, then cover and refrigerate).

When ready to serve, stir over low heat until heated throughout. Thin soup with additional stock, if desired. Season with salt and pepper.