Creamy Garlic Thyme Soup
|Chopped garlic||1 Cup (16 tbs)|
|Olive oil||4 Tablespoon|
|Onions||3 Large, coarsely chopped|
|Regular strength chicken broth||6 Cup (96 tbs)|
|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)|
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.