Cream of Garlic Soup
From tristar 14 years ago
- 60 minutes to make
- Serves 4
Don't be turned off by the large amount of garlic! The cooking and simmering really mellows them out. Except the aroma from the kitchen you would not know this had much garlic in the soup. To peel the garlic, separate cloves and put in microwave for 20-30 seconds; the peel will slip off.
Ingredients
- 1 lb onions peeled and chopped shopping list
- 2 Heads garlic peeled and chopped shopping list
- 1 Tbs olive oil shopping list
- 1 Tbs butter shopping list
- 24 Oz. chicken stock shopping list
- 1 bouquet garni (Sprig of parsley, thyme and Bay Leaf, tied) or may substitute dried shopping list
- 1 Cup stale French bread torn into 1" pieces shopping list
- 1/2 Cup Half and Half shopping list
- salt and pepper shopping list
- Crusty French bread, sliced shopping list
How to make it
- In a two quart saucepan, sauté the onions and garlic in the butter and oil until onion is lightly golden
- Add herbs, stock and bring to a boil
- Add bread cubes, stir, reduce heat and gently simmer for 30 minutes
- Remove herbs, if whole, and puree in a blender or use a stick blender, until smooth
- Strain through a medium stainer, return to heat and stir in Half and Half.
- Add salt and pepper to taste
- Add more stock if soup is too thick.
- Serve with French Bread
People Who Like This Dish 4
- quaziefly ALL POINTS
- sapa WISC RAPIDS, WI
- mbeards2 Omaha, NE
- debra47 Fylde, GB
- tristar Topton, NC
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