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Susan Spicer's Garlic Soup

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Submitted by CherylAnn

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

90 min

Ingredients

2 907.2
POUNDS G ONIONS
roughly chopped
2 473
CUPS ML GARLIC
peeled, chopped
2 30
TABLESPOONS ML OLIVE OIL
2 30
TABLESPOONS ML BUTTER
unsalted
1 ½ 1.5
QUARTS QUARTS CHICKEN BROTH *
½ 0.5
LOAF LOAF FRENCH BREAD
stale, and in chunks *
1 473
1 1
EACH EACH BOUQUET GARNI
tied together *
5 5
STEMS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 331 38% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 190mg 8%
Total Carbohydrate 16g 16%
Dietary Fiber 5g 21%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 64%
Calcium 18% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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