Susan Spicer’s Cream of Garlic Soup

by Chef

Serves: 8


2 tablespoons unsalted butter
2 tablespoons olive oil
6 cups peeled and sliced onions
2 cups peeled but not chopped garlic cloves
1 tablespoon chopped fresh thyme, or 1 teaspoon dried 7 cups chicken stock

1 bouquet garni (parsley stems, thyme sprigs and bay leaf) 3 cups stale bread, torn into 1/2 inch pieces
1 cup half and half or heavy cream
Kosher salt and freshly ground black pepper


Heat the butter and oil in a heavy bottomed 2 quart saucepan or Dutch oven over medium low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30 to 40 minutes. Add the thyme, 6 cups of the chicken stock, and the bouquet garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from the heat and cool for 10 minutes. Remove the bouquet garni and puree the soup in a blender (in batches) until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more chicken stock if the mixture is too thick. Add half and half or cream until the soup reaches the texture of a classic cream soup. Taste, and adjust seasoning with salt and pepper.