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SUSAN SPICER'S GARLIC SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 lb Onions - roughly chopped
2 c Garlic - peeled and chopped
2 tb Olive oil
2 tb Butter - unsalted
1 1/2 qt Chicken stock
1/2 Loaf French bread - stale
-and in chunks
1 pt Half & half - or cream
1 Bouqet garni tied together
-with butcher's string
(or cotton string): 10 3"
-stems of parsley,
5 Stems of fresh thyme* and 1
-bay leaf.
*if you don't have fresh thyme for the bouquet garni,
1 teaspoon of dried thyme leaves will do.
Saute onions and garlic in butter and olive oil
stirring frequently, over low to medium heat until
deep golden color is reached (about 30 minutes). Add
chicken stock, bouquet garni and bread. Simmer 15 to
20 minutes. Remove bouquet garni. Puree in blender.
Strain through medium strainer. Heat and add half &
half. Salt and pepper to taste. The soup is better the
second day, as it mellows overnight.
From Chef Susan Spicer of The Bayona, New Orleans, LA
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