Garlic Soup

Servings: 4
Ingredients:

1 tb Unsalted butter
1 tb Olive oil
1 lb Onions; coarsely chopped
28    Garlic cloves; medium, peel
-ed (about 2 heads)
3 c  Chicken stock; or canned un
-salted broth (or more)
3 oz French bread; torn into pie
-ces
1    Bouquet garni; 6 sprigs par
-sley, 3 sprigs thyme,
1/2 bay leaf
1 c  Whipping cream; or half and h
-alf
Salt and fresh ground pepper

Melt butter with oil in heavy deep skillet over low heat. Add onions and
garlic and cook until onions are tender and golden brown, stirring
frequently, about 30 minutes.
Add 3 cups chicken stock, bread and bouquet garni to skillet and bring
to boil. Reduce heat and simmer 15 minutes.
Remove bouquet garni. Puree mixture in batches in blender. Transfer
puree to heavy large saucepan. Mix in cream. (Can be prepared one day
ahead. Cover and refrigerate at this point).
Stir over low heat until heated through. Thin soup with additional
stock if desired. Season vegan garlic soup with salt and pepper and serve. Serves 4. Susan
Spicer is the Chef/Owner of Bayona, a restaurant in the French Quarter in
New Orleans; she is the former head chef at The Bistro, which is a
restaurant in the Maison de Ville Hotel in New Orleans. Source: Susan
Spicer