Susan Spicer's Garlic Soup
Yield
4 servingsPrep
20 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
onions
roughly chopped |
|
| 2 | cups |
garlic
peeled, chopped |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
unsalted |
|
| 1 ½ | quarts |
chicken broth
|
*
|
| ½ | Loaf |
french bread
stale, and in chunks |
*
|
| 1 | pint |
light cream (half&half)
|
*
|
| 1 | each |
bouquet garni
tied together |
*
|
| 5 | Stems |
thyme
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
onions
roughly chopped |
|
| 473 | ml |
garlic
peeled, chopped |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
unsalted |
|
| 1.5 | quarts |
chicken broth
|
*
|
| 0.5 | Loaf |
french bread
stale, and in chunks |
*
|
| 473 | ml |
light cream (half&half)
|
*
|
| 1 | each |
bouquet garni
tied together |
*
|
| 5 | Stems |
thyme
fresh |
*
|
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.
