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GARLIC SOUP
i. love. this soup.
2 lbs onion,s roughly chopped (~4 cups)
2 cups garlic, peeled and chopped
2 tbsp olive oil
2 tbsp butter
1.5 qts chicken stock
1 tbsp fresh or 1 tsp dry thyme
0.5 loaf stale french bread, in cubes (fresh is ok, too)
1 pint half&half, or cream
*Saute the onions and garlic in the butter and olive oil, stirring
frequently, over low to medium heat until a deep golden color
is reached (about 30 minutes).
*Add the chicken stock, thyme, and bread. Simmer 15-20 minutes.
*Puree the heck out of this in a blender or something. Strain
through a medium strainer (you don’t really have to do this if
you don’t want to). Heat, and add half and half. Add salt and
pepper to taste.
(you can always use veggie stock if you’re cooking for veggies.
This soup is twice as good the next day, because the garlic mellows
out)
Recipe from Susan Spicer (Bayona, New Orleans, LA) as cited in
Becoming a Chef.
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