Recipe - Cream Of Garlic Soup - Great Chefs

4 tablespoon Butter
2 md Onions, cut or sliced up
4 Garlic, heads, mashed
1 qt Stock, chicken **
One half pound Bread, French, day old
1 Bay leaf
2 Thyme, sprigs OR
One half teaspoon Thyme, dried
6 ounce 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini