Waitrose ready peeled garlic in a plastic pot.

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This is also from my friend Carrie…we LOVE our garlic! Yum!

Garlic Soup

  • 2 lb onions – roughly chopped
  • 2 cup garlic – peeled and chopped
  • 2 Tbsp olive oil
  • 2 Tbsp butter – unsalted
  • 1 1/2 qt chicken stock
  • 1/2 loaf French bread – stale and in chunks
  • 1 pt half & half – or cream
  • 1 bouqet garni (bay leaves, parsley, and thyme)  tied together with butcher’s string
  • (or cotton string) 10 3” stems of parsley,
  • 5 stems of fresh thyme* and 1 bay leaf.

*if you don’t have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do.

Saute onions and garlic in butter and olive oil stirring frequently,  over low to medium heat until deep golden color is reached (about 30  minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to   20 minutes. Remove bouquet garni. Puree in blender. Strain through  medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight.

Author Carrie Patton