Spanish Cream of Garlic Soup

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Spanish Cream of Garlic Soup

 

2 tablespoons butter or margarine

2 tablespoons olive oil

1 medium yellow onion, chopped (about 1 cup)

24 large garlic cloves, peeled

6 parsley sprigs

3 thyme sprigs

1/2 teaspoon whole black peppercorns

1 small bay leaf

3 cups broth

2/3 cup small, stale bread cubes, preferably from French bread

1/2 cup half and half

salt, to taste

white or cayenne pepper, to taste

 

Place the butter and oil in a large, heavy-bottomed stockpot and warm over low

heat. Add the onions and garlic and cook, stirring frequently, until the onions

are golden brown and the garlic is tender, 35 to 45 minutes. Watch carefully to

make sure the onions and garlic don't burn.

Wrap the parsley, thyme, peppercorns and bay leaf in a square of cheesecloth and

tie with string to make a bouquet garni. Place the packet in the stockpot and

add the broth and bread cubes. Raise the heat to high and bring the soup to the

start of a boil. Then, lower the heat to maintain a gentle simmer. Cook until

the bread softens to the point of disintegration, about 15 minutes.

Remove the bouquet garni and discard. Add the half and half and puree the soup

in a food processor or with an immersion blender stick until it is smooth.

Season to taste with salt and pepper and serve hot. Serves 4.