Prep 15 mins
Cook 1 hr 15 mins
From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 lbs onions, chopped (about 4)
- 2 cups garlic cloves, chopped (about 4 large heads)
- 2 quarts chicken broth (rich stock preferred, use vegetable stock for vegetarian version)
- 1⁄4 lb bread, cut into chunks (1/2 loaf day-old French bread)
1 bouquet garni
- 6 parsley stems, 9 sprigs fresh thyme or 1 1⁄2 teaspoons dried and 1 bay leaves
- 1 1⁄2 teaspoons salt
- 2 cups half-and-half
- 1⁄4 teaspoon black pepper, fresh-ground
- croutons (optional) or fried garlic chips (optional)
- In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
- Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
- Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.
The soup is very good. The prep time however, is much longer than 15 minutes. 2 cups of chopped garlic is closer to 6 heads.