This luxurious soup transforms simple ingredients into a deeply flavorful experience. Slow-cooked onions and massive amounts of garlic develop a sweet, caramelized base, while stale French bread adds body and thickness. The addition of fresh herbs and chicken stock creates a savory foundation, which is then blended into a silky smooth puree. Finished with half-and-half, it offers a comforting, creamy texture without being heavy. It&# 226;ÂÂs an elegant yet rustic dish perfect for cold evenings, dinner parties, or when you crave something warm and soulful. The flavors meld beautifully, making it even richer if prepared a day in advance.
Susan Spicer’S Garlic Soup
Description
This luxurious soup transforms simple ingredients into a deeply flavorful experience. Slow-cooked onions and massive amounts of garlic develop a sweet, caramelized base, while stale French bread adds body and thickness. The addition of fresh herbs and chicken stock creates a savory foundation, which is then blended into a silky smooth puree. Finished with half-and-half, it offers a comforting, creamy texture without being heavy. It&# 226;ÂÂs an elegant yet rustic dish perfect for cold evenings, dinner parties, or when you crave something warm and soulful. The flavors meld beautifully, making it even richer if prepared a day in advance.Ingredients
Directions
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Tie together 10 parsley stems, 5 fresh thyme stems, and 1 bay leaf with butcher's string to create a bouquet garni.
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In a large pot, heat olive oil and butter over low to medium heat.
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Add the chopped onions and garlic, stirring frequently.
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Cook the onions and garlic slowly until they reach a deep golden brown color, about 30 minutes.
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Pour in the chicken stock, add the bouquet garni, and tear the stale French bread into chunks, adding them to the pot.
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Bring to a simmer and cook for 15 to 20 minutes until the bread is fully softened and the flavors have melded.
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Remove and discard the bouquet garni.
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Carefully puree the soup in a blender until completely smooth, working in batches if necessary.
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Strain the pureed soup through a medium mesh strainer into a clean pot to ensure a silky texture.
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Reheat the strained soup gently and stir in the half & half.
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Season with salt and pepper to taste.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1401.0kcal
- % Daily Value *
- Total Fat 59.4g92%
- Saturated Fat 17.2g86%
- Cholesterol 336.5mg113%
- Sodium 651.5mg28%
- Total Carbohydrate 88.5g30%
- Dietary Fiber 7.9g32%
- Sugars 13.6g
- Protein 112.6g226%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you do not have fresh thyme for the bouquet garni, you can substitute 1 teaspoon of dried thyme leaves. Add the dried herbs directly to the stock along with the bread.
This soup tastes even better the second day, as the flavors mellow and deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.
When blending hot soup, ensure the blender vent is open and cover the lid with a towel to prevent steam pressure buildup. Work in batches to avoid overflow.
For a vegetarian version, substitute chicken stock with high-quality vegetable stock.
