A few basic and simple ingredients are all that it takes to make this heart-warming soup from hostess extraordinaire Victory Amory. Day old bread, garlic, broth and a touch of cream combine to create a velvet-like soup perfect to end a long winter’s day.
1 head of garlic, peeled
2 quarts of chicken broth
1 loaf of white country bread, crusts removed and diced
1/2 cup heavy cream
Salt and fresh ground pepper
In a small pan filled with boiling water, blanch the garlic for a few minutes. Remove with a slotted spoon and repeat. This step removes the pungency of the garlic leaving all its sweet aromatic properties.
In a stockpot, combine the chicken broth and garlic. Bring to a simmer over medium heat. Cook until the garlic is soft, about 10 minutes. Add the bread and bring to a boil. Add the cream and stir until heated through. Season with salt and pepper and remove from the heat. In batches, purée the soup in the blender until smooth. Season to taste with salt and pepper. Return to a clean stockpot to keep warm.
Makes 6 cups
