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Garlic Soup

2014-05-10

This is a delicious soup, but if you don't care for garlic, stay away. That much garlic gives quite the mule kick!

INGREDIENTS

This is what you need for 4 quarts / 8 servings:

• 4 large garlic bulbs (Pic2) = 40 to 50 cloves, cleaned and peeled.
• bunching onions, bulbs + green
  chopped, 4 cups. (Pic3)
• old bread, ½ lb. - 1 lb.
• 2-3 quarts chicken stock
• heavy cream or half-and-half
• olive oil
• S&P
• parsley, thyme, bay leaf

Pic1: garlic soup

Directions

 

Pic2: garlic
Pic3: onions
Pic4: stewing onions, garlic
Pic5: breaded

• Heat olive oil in stock pot, brown the garlic.
  Alternatively, roast the garlic in the oven for extra sweetness.
• Add the onion greens and cook on low heat for 30-45 min until very soft. (Pic4)
• Add chicken stock, S&P to taste, bread. (Pic5)
• Place thyme, and bay leaf in a spice egg. Hang it in the soup.
• Bring to boil. Reduce heat and let simmer 60 min.
• Remove the spice egg. Discard the content.
• Run a stick blender until smooth.
• Simmer 5 more minutes. Adjust seasoning.
• Optional:
  • Strain or filter the soup. (I didn't)
• Serve and Enjoy!
  
• Serving Suggestion:
  • Add 1 tbsp. of cream to each bowl. (Pic1)
  • Add parsley as a garnish.

 

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