Ingredients

• 1 lb onions, roughly chopped
• 1 cup garlic cloves, peeled and roughly chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• salt
• white pepper
• 1 quart chicken stock
• 1 (4 inch) piece of Parmgiano-Reggiano rind only
• 4-5 cups of left over garlic bread cut into 1-inch cubes
• 1 tablespoon mixed herbs (parsley, thyme, etc)
• 8 or 10 steamed clams per pesron (optional)
• Grated Parmigiano-Reggiano cheese for garnish
• 5 or 6 stems of thyme, leaves removed stems discarded

Directions

1. Sauté the onions and garlic in the butter and olive oil in a medium sized saucepan set over low to medium heat. Add a pinch or two of salt and a bit of white pepper. Do not let mixture fry. Small gentle bubbles should form around the edge of the pan and are a good sign that the heat is just right. They will become a deep golden caramel color in about 30 minutes. Stir and watch frequently as they cook.

2. a spoonful of garlic soupAdd the chicken stock, cheese rind, chopped herbs and the garlic bread.

3. Simmer another 15 to 20 minutes, stirring often. Taste for seasoning. It may need a bit more salt. If it does let add a pinch and let it cook another 2 or 3 minutes. Remove what is left of the cheese rind and discard it.

4. Puree the soup with an immersion blender.

5. You may make the soup a day ahead as it is often better on the second day. Serve this with steamed clams (optional) on the side and a hefty sprinkling of grated Parmigiano-Reggiano and some chopped thyme leaves.

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