Sorry it’s been so long without a new one. Here’s a story for April. Enjoy.
5 heads of garlic.
Chop & smash, or process in food processor. Place in heavy pot. Saute over low to medium heat in
until onion is translucent, stirring constantly. Do not let garlic brown. Add
6 c chicken broth
1 bay leaf
1/2 tsp rosemary in cheesecloth
Simmer about 20 minutes, stirring often. Add
1/2 loaf sourdough French bread, sliced, with crust
Simmer until bread is very soft. Remove bay leaf and rosemary. Puree in blender or food processor. Strain. Stir in
1/2 pint whipping cream
Rewarm but do not boil. Serve immediately.