| Cream of Garlic Soup
2 lbs. onion, peeled and roughly chopped (about 4 cups)
Salt and pepper
2 cups garlic, peeled and chopped
2 Tbs. olive oil
2 Tbs. butter
1 1/2 quarts chicken broth
1 bouquet garni (parsley stems, thyme sprigs and bay leaf, tied together
2 cups stale French Bread, torn into 1/2-inch pieces
1 cup half-and-half
1. In a one-gallon, heavy-bottomed pot, saute onions and garlic in butter and oil. Stir frequently over low to medium heat until they turn a deep golden brown--about 30 minutes.
2. Add chicken broth and bouquet garni and bring to a boil. Stir in bread cubes and simmer 10 minutes, until bread is soft.
3. Remove bouquet garni and puree soup in blender carefully. Strain through medium strainer. Heat and whisk in more chicken broth if the soup is too thick. Add half-and-half. Season to taste with salt and pepper.
Serves six. |