Garlic Soup

A smooth, creamy Garlic Soup, a specialty at Bayona in New Orleans, perfect for a comforting meal.

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Prep Time 45

Cook Time 30

Total Time 1 15

Course Soup

Cuisine American

Servings servings

Calories 320 kcal

Equipment

heavy-bottomed pot or Dutch oven

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 pounds onions chopped (about 4 medium onions)
2 cups garlic cloves chopped (about 4 large heads)
2 quarts chicken stock or broth
½ loaf day-old French bread cut into chunks (about ¼ pound)
1 bouquet garni 6 parsley stems, 9 sprigs fresh thyme or 1 ½ teaspoons dried, and 1 dried bay leaf
1 ½ teaspoons kosher salt
2 cups half-and-half
¼ teaspoon freshly-ground black pepper
Croutons optional

Instructions

Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes.
Remove the lid, increase 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 to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and discard. Puree the soup with an immersion blender or in a blender or food processor. Strain the soup back into the pot.
Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.

Notes

Originally appeared: September 2011

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Keyword comfort food, creamy soup, Garlic Soup, New Orleans cuisine, vegetarian