Susan Spicer's Garlic Soup
Submitted by CherylAnn
A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
90 minTwo cups of garlic. You read that right. This New Orleans-inspired soup from chef Susan Spicer takes garlic from supporting player to the whole dang show.
Slowly caramelize onions and garlic together until they turn deep gold, then simmer with chicken broth, a bouquet garni, and chunks of stale French bread that melt into the base and give it body.
Purée the whole thing until silky, strain it, and stir in half and half for a finish that’s rich without being heavy.
The magic trick? This soup actually tastes better the second day as the flavors settle and mellow overnight.
Chef Tips
- Low and slow on the garlic and onions. A full 30 minutes of gentle sautéing turns them sweet and mellow instead of sharp and bitter.
- Stale bread is key here. It acts as a natural thickener. If your bread is fresh, dry it out in the oven for a few minutes first.
- Strain through a medium mesh strainer, not fine. You want the soup to have some body, not be as thin as broth.
Ingredients
Directions
Sauté 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.
Purée 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.
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