Susan Spicers Garlic Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Onions, roughly chopped
2 cup: Garlic, peeled and chopped
2 tbsp: Olive oil,
2 tbsp: Butter, unsalted
1 1/2 quart: Chicken stock,
1/2 Loaf: French bread, stale and in chunks
1 pint: Half & half, or cream
1: Bouqet garni tied together with butchers string,
, (or cotton string): 10 3" stems of parsley,
5: Stems of fresh thyme* and 1 bay leaf.,
Directions:
*if you dont have fresh thyme for the bouquet garni, 1 teaspoon of
dried thyme leaves will do.
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 & half. Salt and pepper to taste.
The soup is better the second day, as it mellows overnight.
From Chef Susan Spicer of The Bayona, New Orleans, LA
Source from luhu.jp
dried thyme leaves will do.
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 & half. Salt and pepper to taste.
The soup is better the second day, as it mellows overnight.
From Chef Susan Spicer of The Bayona, New Orleans, LA
Source from luhu.jp