- home |
- My Recipe Box |
- My Recipe Page |
- My Cookbooks |
- Add a Recipe |
- Settings |
- Sign In |
- Sign Up
| 2 | pounds | onions | roughly chopped |
| 2 | cups | garlic | peeled, chopped |
| 2 | tablespoons | olive oil | |
| 2 | tablespoons | butter | unsalted |
| 1 1/2 | quarts | chicken broth | |
| 1/2 | Loaf | bread, french | stale, and in chunks |
| 1 | pint | cream, half and half | |
| 1 | each | bouquet garni | tied together |
| 5 | Stems | thyme | fresh |
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 and half.
Salt and pepper to taste.
The soup is better the second day, as it mellows overnight.
| Not a member? You can still rate this recipe! |
Note: You must be a member to submit a review. Please Sign in or Sign Up.
General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed. ...
Very quick and yummy. Good use for leftover cooked spinach and homemade chicken stock! I added some garbanzo beans too, and it came out almost like a minestrone. ( I would add more stock next time, though.)