Knoblauchcremesuppe - Cream of Garlic Soup

By JimMac

Ingredients

• bouquet garni:
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 pounds onions, about 4, chopped
• 2 cups garlic cloves, about 4 large heads, chopped
• 2 peeled and chopped russet potatoes
• 2 quarts Chicken Stock or canned low-sodium chicken broth
• 1 cup white wine
• splash of brandy
• 1/2 loaf day-old French bread (about 1/4 pound), cut into chunks
• 6 parsley stems,
• 9 sprigs fresh thyme or 1 1/2 teaspoons dried,
• and 1 bay leaf
• 1 1/2 teaspoons salt
• 2 cups half-and-half
• 2 cups heavy cream
• 1/4 teaspoon fresh-ground black pepper
• Croutons, optional

Preparation

Step 1

Heat the olive oil and butter; add the onions and garlic and slowly simmer until golden, about 30 minutes.

Add potatoes, chicken stock, white wine, brandy, bread, thyme, and salt and simmer until soft.

Puree soup

add half and half and cream, and stir.