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Bayona's Garlic Soup



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La Belle Cuisine


Garlic Soup

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“This smooth soup is a specialty of the house 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.”

Wine Recommendation: Experiment with either a red, such as one of
the fruity wines from the Corbières region of France, or a white, such
as a fairly high-alcohol wine from the Côtes-du-Rhône or Côtes de
Provence in France.

Serves 6

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

1. In a large pot, heat the oil and butter over low heat. Add the onions
and garlic. Cover and cook, stirring occasionally, until very soft
and beginning to turn golden, about 30 minutes. Raise the heat to
moderate and continue cooking the onions and garlic, uncovered,
stirring frequently, until deep golden, about 10 minutes longer.
2. Add the stock, bread, bouquet garni, and salt. Bring to a boil.
Reduce the heat and simmer about 15 minutes.
3. Remove the bouquet garni and purée the soup 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.

-- Chef Susan Spicer

"Garlic is as good as ten mothers."
~ Les Blank

More from Bayona:
Baked Oysters Italian Style
Recipes from Chef Susan Spicer
Butterscotch Banana Pie

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Index - Soup Recipe Archives
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