Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 tablespoon 15ml Onion - chopped (large)

  3. 1 Celery rib - chopped

  4. 2 Carrots - chopped (large)

  5. 1 Leek, (including 2/3 of green part) - well washed, chopped (large)

  6. 2 Bay leaves

  7. 12 Black peppercorns

  8. 2 Chicken stock, preferably homemade Soup

  9. 1 Thyme

  10. 15 Roasted Garlic cloves - seeNote

  11. 3/4 cup 177ml Heavy cream

  12. 1 teaspoon 5ml Salt

  13. 1/2 teaspoon 2 1/2ml Pepper

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper Garnish

  15. 6 French bread, (very thin slices) - toasted, and Rubbed with a cut garlic clove

  16. 2 tablespoons 30ml Grated Parmesan cheese

  17. 6 Tiny thyme sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Roasted Garlic" recipe which is included in this collection. In a large heavy saucepan heat the olive oil over very low heat. Add the celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until very soft and brown. Stir occasionally and keep the heat low to prevent the vegetables from burning. Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil. Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock into a clean pan, pressing down on the solids to extract all their flavor. Discard the solids. Add the large bunch of thyme to the broth and simmer actively for 15 minutes. Strain again and add the roasted garlic cloves, cream, salt and pepper. Taste for seasoning and serve in heated cream soup bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl with a toasted croute and a sprig of thyme. This recipe yields 6 servings.


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