Ingredients
2 cups Garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons butter
6 cups Chicken stock (see our recipe)
1 bouquet Garni, (parsley stems, thyme sprigs and bay leaf, tied together with cheese cloth)
2 cups Stale French bread, torn into 1/2" pieces
1 cup Half and half
1. In a dutch oven, heat oil and butter and sauté the onions and garlic. Stir often over low to medium heat until the onions are brown Add the chicken stock and bouquet garni and bring to a boil. Add in the bread cubes and simmer for 10 minutes, until the bread pieces becomes soft. Remove the bouquet garni, let cool and purée the soup in a food processor or blender
2. Strain the soup through a sieve, reheat and whisk in more chicken stock if the soup is too thick for your taste. Add the half and half, then season to taste with salt and freshly ground pepper.
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