Cream Of Garlic Soup
By: Emily Jelassi
Published: Tuesday, October 19, 2010 - 12:29pm

Ingredients




2 pounds onions, peeled and roughly chopped
2 cups garlic, peeled and chopped
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 quarts chicken stock
1 bouquet garni (parsley stems, thyme sprigs and 2 cups stale French bread, torn into ½- inch pieces
1 cup half and half (or ½ cup whole milk with ½ cup heavy cream)

Preparation

1 In a 4-quart, heavy-bottomed pot, saute the onions and garlic in the butter and oil.  Stir frequently over low heat until the onions are a deep golden brown, about 30 minutes.  Add the chicken broth and the bouquet garni and bring to a boil. Stir in the bread cubes and simmer for 10 minutes, until the bread is soft. 2 Remove the bouquet garni and puree the soup in a blender, carefully!  Remember that hot liquids can splash up in a blender. You can also use a hand-held blender and puree it right in the pot, if you like. 3 Strain the soup through a medium strainer, reheat and whisk in more chicken broth if the soup is too thick for your taste.  Add the half and half and then season to taste with salt and pepper.

About


Don't be frightened of the name of this recipe.  The garlic and onion flavor isn't overwhelming.  The flavors are perfectly balanced, creamy and incredibly delicious...a perfect soup for Fall and Winter.