Garlic Soup

This creamy soup of onions, garlic, tortillas, chicken stock and cream can be pureed for a more refined soup, or left slightly chunky.

(I took a few cups out and set aside, then with an immersion blender pureed the rest of the soup, then added the original.)

1/4 cup unsalted butter
2 Tablespoons olive oil
2 cups finely chopped onions
26 minced gloves of garlic. I used a zester and just "grated them ontop of the onions)
2 tortillas, diced
1/4 teaspoon dry mustard
1/2 teaspoon ground cumin
4 cups chicken stock
1 cup heavy cream
salt and pepper taste

In a large pot heat the butter and olive oil over low heat; add onions and garlic, stir and cover the pot tightly with a lid. Allow the onions and garlic to sweat over very low heat for 1/2 hour or until very soft.

Remove the lid and stir in the diced tortillas, dry mustard and cumin. Cook, stirring for 10 minutes. Add the stock and bring the mixture to a boil. Stir in heavy cream and salt and pepper and simmer over medium low for about 30 minutes. Taste and adjust seasoning.

Then, either serve or remove a few cups and puree the rest then add back in the rest of the soup. Or, puree the entire soup.