Cream of Garlic Soup from Bayonna Restaurant
Updated: Jan 4
This soup was created by Susan Spicer, owner of Bayonna and Mondo restaurants. Susan has been cooking since 1970. Her cookbook, Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, was one of the top 25 cookbooks of 2008. This soup is her signature dish. My connection to this recipe is the restaurant Bayonna. Before Bayonna, Lee LeRuth has opened Torey’s. It was his attempt to open his own restaurant. Unfortunately, it did not last.
Cream Of Garlic Soup
2 tablespoons Butter 2 tablespoons Olive Oil 6 cups peeled and sliced Onions 2 cups peeled but not chopped Garlic cloves 1 tablespoon chopped fresh Thyme, or 1 teaspoon dried 7 cups Chicken Stock 1 Bouquet Garni (Parsley stems, Thyme sprigs and Bay Leaf) 3 cups stale Bread, torn into 1⁄2-inch pieces 1 cup Half-and-Half or Heavy Cream Salt and Pepper Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30 to 40 minutes. Add the thyme, 6 cups of the chicken stock, and the bouquet garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from the heat and cool for 10 minutes. Remove the bouquet garni and puree the soup in a blender (in batches) until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more chicken stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season with salt and pepper.