Name: World's Best Cream of Garlic Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 pot of soup, 6 serving(s)
Ingredients: 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); 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)

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Recipe by Raquel Grinnell

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World's Best Cream of Garlic Soup created by Anastasia H.

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.

Ready In:: 1hr 30mins
Serves:
Yields:
Units:

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ingredients

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)

directions

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.

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RECIPE MADE WITH LOVE BY

@Raquel Grinnell

Contributor

@Raquel Grinnell

Contributor

"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."

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question by Dominic C.

8/26/2018

Will this soup freeze

Reply
photo by Anastasia H.

1/4/2016

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photo by Anastasia H.

1/4/2016

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review by Nancy G.

1/10/2014

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.

Replies 1
creation by Raquel Grinnell

12/23/2010

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.