Gary's Cookbook

This soup is the cure for everything . . . and if you like garlic - well then . . .

Ingredients

• 2 Tbs olive oil
• 2 Tbs butter
• 2 large onions, chopped
• 5 large heads of garlic
• 1/2 loaf french bread cut in chunks
• six parsley stems
• 6 - 8 sprigs of thyme
• 2 large bay leaves
• 2 quarts of chicken or vegetable stock

Instructions

Peel the garlic and crush it.
Sautee the garlic and the onions in olive oil and butter until the garlic is soft, mushy, and sort of yellow.
Add the stock, the parsley, thyme, and bay leaf.
Bring to a boil, then lower the heat to medium.
Add the bread and simmer for a long time (1 - 3 hours).
Remove from heat and let it cool.

Remove the parsley, thyme, and bay leaves.
Puree the soup in a blender or food processor.
Return the pureed soup to the stove and heat it for another 1/2 hour.

Use the remaining french bread to make garlic bread.