Ingredients
- 5 stems of thyme (fresh)
- 3 stems of parsley
- 1 bouqet garni tied (together)
- 1 bay leaf
- 1/2 loaf french bread stale
- 1 1/2 qt chicken stock
- 2 lb onions roughly (chopped)
- 2 c garlic (peeled)
- 2 tb olive oil
- 2 tb butter (unsalted)
- 1 teaspoon thyme leaves will do (dried)
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
