Cream of Garlic Soup
Yield
servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 2 | medium |
onions
sliced |
|
| 4 | heads |
garlic
mashed |
*
|
| 1 | quart |
stock
chicken |
*
|
| ½ | pound |
bread
french, day old |
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
thyme sprigs
or 1/2 teaspoon dried thyme |
* |
| 6 | ounces |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 2 | medium |
onions
sliced |
|
| 4 | heads |
garlic
mashed |
*
|
| 0.9 | l |
stock
chicken |
*
|
| 226.8 | g |
bread
french, day old |
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
thyme sprigs
or 1/2 teaspoon dried thyme |
* |
| 173.4 | ml/g |
heavy whipping cream
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Melt the butter in a soup kettle and add onion and garlic.
Cook for 5 minutes over moderate heat.
Strain a quart of chicken stock into the pan and simmer for 10 minutes.
Stir in the bread slices and add bay leaf and thyme.
Simmer for 10 minutes longer.
Put the mixture into a food processor and process to a puree.
Force through a sieve and add cream.
Heat through and correct seasoning.
