Name: Garlic Soup
Total time: 75 min
Ingredients: 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

Frequently asked questions

What is a bouquet garni?

A bouquet garni is a bundle of herbs — the term is French for "garnished bouquet" — tied together or wrapped in cheesecloth. It is used to flavor a soup or stew while it cooks, and then you can easily remove the herbs before serving.

Why do you use bread in the soup?

Spicer uses day-old bread in this soup to thicken it. It's a technique used in Latin American cooking that works nicely here (and is a great use for a baguette that is past its prime). If you like, top the soup with a few toasted croutons as well for some crunch.

How do you puree hot soup?

Let soup cool a bit before pureeing it in a blender, otherwise the steam will force the top off the blender and splatter it all over you and your kitchen. You can also puree it in the pot with an immersion blender.

Make ahead

The flavor of this soup only improves if you wait a day or two after making it to eat. Store it in an airtight container in the refrigerator up to three days.

Suggested pairing

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.

Notes from the Food & Wine Test Kitchen

We don't always buy garlic that has already been peeled, but recipes like this one are worth making an exception to significantly reduce the prep time. The garlic and onion don't have to be finely chopped, but make sure the pieces are evenly sized, so they cook at the same rate.

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 pounds onions (about 4 onions), chopped
2 cups garlic cloves (about 4 large heads), chopped
2 quarts chicken stock or 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 kosher salt
2 cups half-and-half
1/4 teaspoon freshly ground black pepper
Croutons, optional

Directions

Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and discard. Puree the soup with an immersion blender or in a blender or food processor (let the soup cool a bit before pureeing it in a blender or food processor and puree it in small batches so the steam doesn't force the lid off the top). 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.

Originally appeared: September 2011