Susan Spicer's Garlic Soup
Ingredients
450 gr onions roughly
190 gr garlic
30 ml olive oil
18 gr butter
1,400 ml chicken stock
1/2 loaf french bread stale
1 bouqet garni tied
3 stems of parsley
5 stems of thyme
1 bay leaf
5 gr thyme leaves will do
Instructions
Strain through medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight. From Chef Susan Spicer of The Bayona, New Orleans, LA