Garlic Bread Soup
As the weather cools down, serve this tasty soup with salad or sandwich and watch them ask for seconds!
Servings: 6 people
Ingredients
- 3 tablespoons Spanish extra virgin olive oil
- 1 each yellow onion diced
- 1 head roasted garlic peeled and chopped
- ½ cup white wine
- 1 ½ quart chicken stock
- 2 cups heavy cream
- 3 ounces stale bread croutons large chop
- 1 stem thyme sachet
- 1 each bay leaves sachet
- 5 stems parsley sachet
- salt to taste
- white pepper to taste
Instructions
- Caramelize onions in a heavy bottomed soup pot.
- Add roasted garlic, and deglaze with white wine. Reduce wine by half.
- Add stock, heavy cream, and herb sachet. Bring to a boil. Reduce heat, and simmer for 15 minutes.
- Add bread and simmer for additional 10 minutes.
- Puree in small batches in blender on high.
- Season with salt and white pepper.
Notes
This recipe was shared courtesy of Chef Brian Landry with permission.
