Directions

• FOR THE SOUP

Using a good heavy pot, at least 4 quarts, stir the oil, butter, onions and garlic over medium heat for 20 to 30 minutes. The onions and garlic should become a golden brown. Add the chicken broth and Worcestershire sauce and as the soup comes to a boil scrape the bottom of the pot to deglace any crust that formed. Reduce the heat and simmer for 15 minutes. Add the bread and continue simmering another 15 minutes, stiring occasionally. Remove from the heat and let cool for 20 minutes. Blend in small batches until smooth. Be careful the liquid may still be very hot. Push the soup through a strainer and let cool, or refrigerate overnight, until ready to serve. Reheat, add the cream and milk, salt and pepper to taste,and more broth if the soup is too thick. Immediately before serving, sprinkle a teaspoon of the garlic chips over each bowl of soup.

• FOR THE GARNISH

Thinly slice six or seven garlic cloves the long way and then cross cut each slice into two or three pieces. It is important to keep the pieces as uniform in size as possible. Small pieces might burn before the larger pieces get crisp. Using a small pan, cast iron is best, heat the oil over medium high heat and add the garlic. Alternate between (1) stiring to keep the garlic from sticking and (2) tipping the pan so the garlic and hot oil can accumulate to deep-fry the garlic. The point is to fry the garlic until it becomes light brown and toasted. Don't let it burn or you will have to start over. When the garlic chips are medium peanut butter color remove them and drain on a paper towel. Reserve the oil, which is now Garlic Infused Oil, for other uses.