Cream of garlic soup- great chefs

 
                     CREAM OF GARLIC SOUP - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    2       md           Onions, sliced
    4                    Garlic, heads, mashed
    1       qt           Stock, chicken **
      1/2   lb           Bread, French, day old
    1                    Bay leaf
    2                    Thyme, sprigs OR
      1/2   ts           Thyme, dried
    6       oz           Cream, heavy
                         Salt (to taste)
                         Pepper (to taste)
 
        ** See Chicken Stock recipe.
   
        Melt the butter in a soup kettle and add onion
   and garlic.  Cook for 5 minutes over moderate heat.
   
        Strain a quart of chicken stock into the pan and
   simmer for 10 minutes.
   
        Stir in the bread slices and add bay leaf and
   thyme.  Simmer for 10 minutes longer.
   
        Put the mixture into a food processor and process
   to a puree. Force through a sieve and add cream.
   
        Heat through and correct seasoning.
   
        Source: Great Chefs of New Orleans, Tele-record
   Productions
        :       Box 71112, New Orleans, Louisiana - 1983
        :       Chef Daniel Bonnot, Louis XVI Restaurant,
        :       Marie Antoinette Hotel, New Orleans
  
 
 
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