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.

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