Author Notes
This is NOT on your diet. However, this soup would be great as a small first course. —nannydeb
Ingredients
-
2
garlic bulbs, this will be to your taste as to how much you want to add to the soup
-
1 teaspoon
olive oil
-
2 tablespoons
butter
-
1/4 cup
onion, sliced thin
-
2 tablespoons
flour
-
1/2 cup
chicken broth
-
1/2 cup
milk
-
1/2 cup
heavy cream
-
3/4 cup
Gruyere cheeese, grated
-
1/2 teaspoon
salt
-
1/4 teaspoon
white pepper
-
1 tablespoon
cooking sherry
-
1 teaspoon
fresh thyme, minced
Directions
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Preheat the oven to 400 degrees.
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Chop the tops off of two garlic bulbs and drizzle with olive oil. Wrap them in foil and roast for 35-40 minutes or until the garlic is soft enough to squeeze out of the bulbs. Set aside.
-
In a soup pot, saute the onion in butter until very soft.
-
Add flour and cook and stir 2 minutes.
-
Squeeze the garlic into the pot with the onions.
-
Whisk in the chicken stock, then milk, then cream.
-
Simmer until thickened, about 3 minutes, stirring constantly.
-
Gradually add the grated cheese. Stir until melted.
-
Add salt, white pepper, sherry and thyme.
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Serve with some good crusty bread.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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