Yep, I said it: Garlic Bread Soup. Garlic bread is so good that I found it necessary to harness it in drinkable form. This recipe calls upon the gazpacho method of thickening soups, using bread as a base. The twist: instead of plain bread, i use garlic bread. Bread cubes are sauteed with butter, garlic, and herbs. Onions are caramelized and cooked in chicken stock, then pureed with bread cubes. A touch of cream provides a smooth finish.
1 1/2 cup fresh bread cubes
1 clove garlic (minced) plus 3 more
1 tablespoon finely chopped flat-leaf parsley plus one more
1 tablespoon butter plus one more
2 tablespoons olive oil plus two more
fine sea salt
1/2 cup chicken stock
freshly cracked black pepper
1 medium-large yellow onion (sliced)
3-4 sprigs fresh thyme leaves (stripped)
3 cups chicken stock
1/2 cup heavy cream
Heat one tablespoon butter in a fry pan with two tablespoons olive oil over medium temperature. Cut french bread into one-inch cubes. Mince one clove garlic and a handful of flat-leaf parsley. Once oil and butter is hot, add garlic and parsley and fry for thirty seconds before adding bread cubes. Toss bread cubes in butter mixture and season liberally with salt and pepper. Let fry until slightly toasted before removing from pan. Transfer to bowl, add 1/4 cup chicken stock, and let soak. Reserve. In a large pot, heat two tablespoons olive oil. Slice onions and add once oil is hot. After few minutes add one tablespoon of butter and thyme leaves. Season with dash of salt and let fry for 10-15 minutes or until deeply caramelized. Then add 3 cloves minced garlic and fry for a minute before adding chicken stock. Season with one teaspoon salt. Allow liquid to come to a simmer before removing from heat. Then, transfer liquid to a blender and puree until smooth consistency is achieved. Transfer back to cooking pot and add 1/2 cup heavy cream. Finish with thyme garnish.