Cream Of Garlic Soup- Great Chefs

* Exported from MasterCook *

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



- - - - - - - - - - - - - - - - - -