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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Don't be turned off by the large amount of garlic! The cooking and simmering really mellows them out. Except the aroma from the kitchen you would not know this had much garlic in the soup. To peel the garlic, separate cloves and put in microwave for 20-30 seconds; the peel will slip off. Ingredients:
1 lb onions peeled and chopped |
2 heads garlic peeled and chopped |
1 tbs olive oil |
1 tbs butter |
24 oz. chicken stock |
1 bouquet garni (sprig of parsley, thyme and bay leaf, tied) or may substitute dried |
1 cup stale french bread torn into 1 pieces |
1/2 cup half and half |
salt and pepper |
crusty french bread, sliced |
Directions:
1. In a two quart saucepan, sauté the onions and garlic in the butter and oil until onion is lightly golden
2. Add herbs, stock and bring to a boil
3. Add bread cubes, stir, reduce heat and gently simmer for 30 minutes
4. Remove herbs, if whole, and puree in a blender or use a stick blender, until smooth
5. Strain through a medium stainer, return to heat and stir in Half and Half.
6. Add salt and pepper to taste
7. Add more stock if soup is too thick.
8. Serve with French Bread
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