World's Best Cream Of Garlic Soup

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From food & wine magazine. This smooth soup is a specialty of chef susan spicer at bayona in new orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.

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Steps

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In a large pot , heat the oil and butter over low heat.

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Add the onions and garlic.

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Cover and cook , stirring occasionally , until very soft and beginning to turn golden , about 30 minutes.

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Raise the heat to moderate and continue cooking the onions and garlic , uncovered , stirring frequently , until deep golden , about 10 minutes longer.

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Add the stock , bread , bouquet garni , and salt.

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Bring to a boil.

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Reduce the heat and simmer about 15 minutes.

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Remove the bouquet garni and puree the soup in a blender or food processor.

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Strain the soup back into the pot.

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Add the half-and-half and pepper and bring back to a boil.

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Serve topped with the croutons or garlic chips , if you like.

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Ingredients

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olive oil, butter, onions, garlic cloves, chicken broth, bread, parsley stems, salt, half-and-half, black pepper, croutons