Garlic soup with croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1½ | cup | Thinly sliced yellow onions |
| ½ | cup | Whole peeled garlic cloves |
| (about 16 to 20 cloves) | ||
| 3 | Bay leaves | |
| 2½ | teaspoon | Salt |
| Black pepper | ||
| 2 | quarts | White chicken stock |
| 2 | tablespoons | Minced fresh garlic |
| 1 | teaspoon | Chopped fresh basil |
| 1 | teaspoon | Chopped fresh thyme |
| 2 | cups | Torn or coarsely chopped |
| Day-old French or Italian | ||
| Bread | ||
| ½ | cup | Heavy cream |
| ⅓ | cup | Fresh, coarsely grated |
| Parmesan cheese | ||
| 1 | cup | Spicy homemade* or prepared |
| Croutons | ||
Directions
Heat oil in a soup pot over high heat and add onions, garlic cloves, bay leaves, salt, and 7 turns of pepper. Cook, stirring frequently, until onions are caramelized, about 7 minutes. Don't let onions get too dark; they should be sweet-tasting and a rich golden-brown color.
Stir in stock, minced garlic, basil and thyme and bring to a boil.
Reduce heat to medium and simmer about 40 minutes.
Turn heat back up to high, whisk in bread and cream and continue whisking until bread has disintegrated into the soup, about 10 minutes. Whisk in Parmesan and remove from heat. Puree soup in a food processor or blender; do this in batches, if necessary.
To serve, allow 1 generous cup per portion topped with croutons.
Yield: 5½ cups/4 servings
* Creole Croutons
Saute 1 cup ½-inch diced day-old bread in 4 Tablespoons olive oil.
Drain on paper towels and immediately toss with 1 tablespoon Creole seasoning, or to taste.