Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Garlic Soup
Serves 6

2 tbsp. Olive Oil
2 tbsp. Butter
2 lbs. Onions (about 4, chopped)
2 lbs. Garlic Cloves (about 4 large heads, chopped)
2 qts. Chicken Stock (or canned broth)
1/2 Loaf Day-Old French Bread (cut into chunks)
1 Bouquet Garni: 6 parsley stems, 9 sprigs fresh thyme or 1-1/2 tsp. dried, and 1 bay leaf
1-1/2 tsp. Salt
2 cups Heavy Cream
1/4 tsp. Fresh Ground Black Pepper
1 cup Asiago Cheese

Méthode:
In a large pot, heat oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer. Add the stock, bread, bouquet garni and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes. Remove the bouquet garni and puree the soup in a blender of food processor. Strain the soup back into the pot. Add the heavy cream and pepper and bring back to a boil. Serve topped with asiago cheese if you like.