Cream of Garlic Soup

Ingredients:

0.5 lb diced onions

0.5 cup chopped garlic

2 tsp olive oil

2 oz. butter

0.5 cup of half and half

1 bouquet garni

1 cup of stale French bread

12 oz. chicken stock

Directions:

In heavy bottomed pot, sauté the onions and garlic in the butter and oil. Stir frequently over low to medium heat until onions are deep golden brown, about 30 minutes. Add chicken stock and bouquet garni and bring to a boil. Stir in bread cubes and simmer for ten minutes, until bread is soft. Remove the bouquet garni and puree the soup in a blender, carefully. Remember that the hot liquids can splash in the blender. Strain through medium strainer, and thicken with more stock if needed. Then add half and half. Then season to taste.