Cream of Garlic 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
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.
Cream of Garlic Soup is one of many good reasons to eat at Bayona Restaurant in New Orleans. The chef and owner is Susan Spicer.
Copyright© 2002 - 2005 Kenneth Young. All rights reserved.