/ Cream Soups
french bread, day old
1Melt the butter in a soup kettle and add onion and garlic; cook for 5 minutes over moderate heat.
2Strain a quart of chicken stock into the pan and simmer for 10 minutes.
3Stir in the bread slices and add bay leaf and thyme; simmer for 10 minutes longer.
4Put the mixture into a food processor and process to a puree.
5Force through a sieve and add cream.
6Heat through and correct seasoning.