2008 Warrick White – Garlic Bread Soup
2008 Warrick White – This Warrick White is a full-bodied blend of Chardonnay, Viognier, and Pinot Noir. It was barrel fermented and aged sur-lie in French Oak.
Garlic Bread Soup
1 c garlic cloves, peeled
7 c vegetable or chicken stock, divided
1 T butter
1 T olive oil
½ c chopped onion
1 ½ c French bread, cut into 1” cubes
½ c milk or half and half
6 slices bread
½ c shredded Parmesan cheese
1T chopped fresh parsley
1 tsp chopped fresh thyme
Combine the French bread and 4 c of stock and set aside.
Combine the garlic and 3 c of the stock in a medium sauce pan. Bring to a boil, and then drop to a simmer. Cook for 15 minutes, or until the garlic can be easily mashed by a fork. Pour mixture over the soaking bread. Place back on the heat, and add the butter and olive oil to the pan. Once hot, add the chopped onion and cook until translucent and tender. Add the bread, garlic and stock and simmer for 10 minutes, until everything is soft. Remove from heat, then add milk or half-and-half, and puree. Season with salt and pepper to taste.
While this is simmering, combine cheese and herbs. Lay slices of bread on a baking sheet, and sprinkle with the cheese and herb mixture. Put under the broiler and until melted and browned. Serve on top of the soup.