Garlic Soup

Last night's dinner consisted of balsamic chicken over couscous,

sauteed asparagus, and garlic soup.

Everything was delicious but it was the garlic soup

that really stood out.

My guys all went back for seconds and there were no leftovers!

I've tried a few garlic soup recipes in the past but there were always

comments about how this or that could have made the soup better.

So, this is the way I now make garlic soup:

2 TBSP olive oil

1/4 tsp. red pepper flakes

1 1/4c. chopped onions

14 whole cloves garlic (not bulbs!)

3 bay leaves

1/2 tsp. black pepper

8c. chicken broth

1 TBSP minced garlic

1 1/2 tsp. fresh basil, chopped

1 1/2 tsp. fresh thyme, chopped
1/2c. heavy cream
1/3c. grated Parmesan

1.  Heat olive oil in a large pot over medium high heat.

2.  Add red pepper flakes, onions, garlic cloves, bay leaves,

and pepper.

3.  Saute until onions are caramelized.

4.  Add chicken broth, minced garlic, basil, and thyme.

5.  Boil then simmer on low for about 45 minutes.

6.  Increase heat to high and whisk in cream and Parmesan.

7.  Remove from heat and puree with an immersion blender.

8.  Serve hot.

The aromas that fill the kitchen as this soup is simmering are amazing!!