Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
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Directions:
In a 1-gallon, heavy-bottomed pot, sauté onions and garlic in butter and oil. Stir frequently over low to medium heat until they turn a deep golden brown (about 30 minutes).
Add chicken broth. Tie together the parsley stems, thyme sprigs and bay leaf (Bouquet Garni) with cooking twine and add to pot. Bring to a boil. Stir in bread cubes and simmer for 10 minutes, until bread is soft.
Remove the Bouquet Garni and purée the soup in a blender or with a hand blender. (If using a blender or food processor, be very careful when blending as some may spill out and the mixture will be very hot). Strain through a medium strainer, heat and whisk in more chicken broth if it is too thick. Add half and half and season with salt and pepper to taste. |