There’s nothing better to warm you up this Winter than a bowl of soup.
This recipe is a favorite for many guests who come to Terrapin, but beware, this soup is for serious garlic lovers only!
1 pound Spanish onions, diced
3 cups peeled garlic cloves
¼ cup light olive oil
½ cup Italian parsley leaves, cleaned well
1 cup Dry Sherry
3 quarts Chicken stock
1 ½ cups heavy cream, heated (see below)*
10 slices white bread, crusts removed and diced
1 ½ tablespoons honey
to taste salt, black pepper and siracha hot sauce
Heat a 8 quart or greater stock pot over medium heat. Add the oil until hot, then the onions and garlic. Sweat the vegetables for about 30-40 minutes, until the garlic is very soft and has a golden brown color. Turn the heat to high and add the sherry. Cook until the sherry has almost completely evaporated. Add the stock and bring to boil. Add the cream and simmer for 20 minutes. Remove from heat and mix in the bread and parsley, then let cool slightly. Blend the soup in batches, never filling the blender more than half way and return the pureed soup to the pot. Add the honey, hot sauce, salt and pepper to taste. Reheat and serve with some crusty French bread and get ready for some garlicy delights.
*Tip: Bring the cream to boil in a separate saucepan. The reason for this is that if the cream is almost bad, it will curdle when boiled. You If you boil it separately and it is spoiled, you won’t have to throw the whole soup out.
Let us know what you think!