Creamy Garlic Thyme Soup Recipe
Ingredients
| Garlic | 1 Cup (16 tbs), chopped | |
| Olive oil | 4 Tablespoon | |
| 3 large onions, coarsely chopped | ||
| 6 cups regular-strength chicken broth | ||
| Herb bundle | ||
| 1/3 pound French bread, cut into about 1-inch chunks | ||
| 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dry thyme leaves | ||
| Whipping cream | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a 3- to 4-quart pan, combine 3 tablespoons garlic and 2 tablespoons of the oil.
Cook over medium heat, stirring, just until garlic is golden, about 5 minutes.
Lift out garlic and set aside.
Add remaining garlic, oil, and onion.
Stir often over medium heat until mixture is a light gold, about 30 minutes.
Add broth, herb bundle, bread, and thyme.
Simmer, covered, 20 to 30 minutes.
Lift out and discard herb bundle.
In a blender or food processor, whirl soup, a portion at a time, until smoothly pureed.
Return to pan and add cream.
Stir over medium heat until hot.
Add salt and pepper to taste.
Ladle into a large tureen or 6 to 8 bowls.
Add equal amounts of the fried garlic and chives to each portion.
Cook over medium heat, stirring, just until garlic is golden, about 5 minutes.
Lift out garlic and set aside.
Add remaining garlic, oil, and onion.
Stir often over medium heat until mixture is a light gold, about 30 minutes.
Add broth, herb bundle, bread, and thyme.
Simmer, covered, 20 to 30 minutes.
Lift out and discard herb bundle.
In a blender or food processor, whirl soup, a portion at a time, until smoothly pureed.
Return to pan and add cream.
Stir over medium heat until hot.
Add salt and pepper to taste.
Ladle into a large tureen or 6 to 8 bowls.
Add equal amounts of the fried garlic and chives to each portion.
Chef
