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Creamy Garlic Thyme Soup

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  Chopped garlic 1 Cup (16 tbs)
  Olive oil 4 Tablespoon
  Onions 3 Large, coarsely chopped
  Regular strength chicken broth 6 Cup (96 tbs)
  Herbs 100 Gram
  French bread 1⁄3 Pound, cut into about 1-inch chunks
  Chopped fresh thyme leaves/1 1/2 teaspoons dry thyme leaves 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

In a 3- to 4-quart pan, combine 3 tablespoons garlic and 2 tablespoons of the oil.
Cook over medium heat, stirring, just until garlic is golden, about 5 minutes.
Lift out garlic and set aside.
Add remaining garlic, oil, and onion.
Stir often over medium heat until mixture is a light gold, about 30 minutes.
Add broth, herb bundle, bread, and thyme.
Simmer, covered, 20 to 30 minutes.
Lift out and discard herb bundle.
In a blender or food processor, whirl soup, a portion at a time, until smoothly pureed.
Return to pan and add cream.
Stir over medium heat until hot.
Add salt and pepper to taste.
Ladle into a large tureen or 6 to 8 bowls.
Add equal amounts of the fried garlic and chives to each portion.

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Creamy Garlic Thyme Soup Recipe