Categories: Soup
Ingredients
- 5 oz. sourdough bread, divided
- 1 tbsp. unsalted butter, melted
- 3 tbsp. olive oil, divided
- 1 cup halved shallots
- 1 medium garlic head, cloves peeled and halved
- 1 medium carrot, coarsely chopped
- 1/3 cup dry white wine
- 2 cups chicken stock
- 3/4 tsp kosher salt
- 3 thyme sprigs
- 2/3 cup half and half
- Black pepper
Directions
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Preheat oven to 375. Finely chop 1 oz. bread, and set aside. Cut remaining 4 oz. bread into 16 sticks, or soldiers. Stir together butter and 1 tbsp. oil in a small bowl; brush evenly over all sides of breadsticks. Set aside any remaining butter-oil mixture. Arrange breadsticks in a single layer on a foil-lined baking sheet. Bake at 375, turning occasionally, until evenly toasted, about 12 minutes.
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Meanwhile, heat remaining 2 tbsp. oil and any remaining butter-oil mixture in a large saucepan over medium-low. Add shallots, garlic, and carrot. Cover and cook, stirring occasionally, until vegetables are tender when pierced with a fork, 10-15 minutes. Increase heat to medium-high. Add wine; cook until liquid is mostly evaporated, about 2 minutes. Add chopped bread, stock, salt and thyme; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until vegetables are very tender and bread has dissolved, about 10 minutes.
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Discard thyme sprigs. Pour chicken stock mixture into a blender; add half-and-half. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in blender lid. Process until very smooth, about 1 minute. Return chicken stock mixture to pan over medium and cook, stirring occasionally, until warmed through, about 2 minutes. Ladle soup into each of 4 bowls; garnish with pepper. Serve with breadsticks.