Garlic Soup (Soupe A L'ail)

Directions

1. Cook's notes: To save time, I use the small, prepared carrots which are peeled and ready to cook. Combine broth, garlic, potatoes and carrots in a large saucepan. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 to 25 min, or possibly till vegetables are soft. Puree in batches in the blender. Season with salt and pepper to taste. Add in sufficient cream to reach correct consistency. Reheat on medium heat. Ladle into bowls and top with croutons. Serve. Croutons: Cut 3 slices of sourdough bread into 1/2-inch cubes. Heat 1 Tbsp. butter in a nonstick skillet. Add in 1 Tbsp. extra virgin olive oil. Add in bread and saute/fry on medium-high heat, tossing occasionally, till nicely browned. Season with garlic salt, if you like.