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Spanish   -   Sopa De Tomillo   adapted from The Complete Spanish Cookbook

  • 1 Large Onion -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 1 Large Carrot -- finely chopped
  • 2 Medium Leeks -- finely chopped
  • 3 Tablespoons Olive Oil
  • 18 Sprigs Fresh Thyme
  • 1 Medium Bay Leaf
  • Pepper -- to taste
  • 9 Cups Chicken Broth
  • 12 Cloves Garlic -- finely chopped
  • Salt -- to taste
  • 1 Cup Half And Half
  • Garlic Bread
Directions Saute onion, celery, carrot, leek in olive oil until very well colored. Add half the thyme, bay leaf, pepper, and stock. Bring to a boil. Simmer for 1 hour. Strain stock into another pan. Add remaining thyme, garlic, and salt to stock. Bring to a boil. Simmer for 15 minutes. Lift out the thyme and add cream to the soup. Heat gently. Serve with garlic bread.
Serves 6
Time to Make 0:00

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