I uploaded 7 recipes for future blogs last night. This one was amazing! I am going be making it again this week. Just a warning, this soup has to simmer and cook for a while. Schedule it when you have time to let it cook. Also it only made enough for 2 bowls, so you may want to double the recipe.
1 Tb Olive Oil
6 garlic cloves smashed (more if you prefer)
1/2 cup white wine
2 cups chicken stock
1 bay leaf
1 cup french bread torn or cut into cubes (I used sour dough and it was yummy)
1/3 cup heavy cream
3 Tb shredded Gruyere cheese
Cut onion into slices. Smash Garlic cloves with a heavy can.
Cook onions and garlic on medium low heat in 1 Tb oil until caramelized.
Cut bread while waiting on onions and garlic.
Add wine to pot and cover. Cook for 10 mins.
Add chicken stock and bay leaf to pot.
Cover and simmer for 25 minutes.
Remove bay leaf from pot and add bread cubes. Turn off heat.
Use an immersion blender to blend soup to a smooth consistency. If you don't have an immersion use a blender, but do this in 2 batches so that it won't overflow.
Serve with Gruyere cheese and a sprinkle of black pepper.