Pour the chicken stock into a large, microwave-safe bowl and microwave on high for 3 minutes.
In a medium pot over medium-high heat, saute the yellow onion in the olive oil until translucent, about 3 minutes. Lower the heat to medium, add the garlic and saute 2 to 3 minutes, stirring constantly.
Add the warm broth and bring to a boil over high heat. Add the bread, salt and pepper, cover and cook 30 seconds. Remove from heat and use an immersion blender or work in batches in a blender to puree the soup until smooth.
Garnish with the green onions.
Gild the lily: Make a quick herb-infused oil in a food processor using 1 part fresh herbs (try basil, oregano and parsley) to 2 parts olive oil. Puree until smooth and fine-strain through a coffee filter. Drizzle onto the soup before serving.
3 cups chicken stock into a large
½ cup minced yellow onion
2 Tbsp. olive oil
12 cloves chopped garlic (a heaping ½ cup)
1 cup diced day-old bread
kosher salt and freshly ground black pepper, to taste
chopped green onions, for garnish
This article appears in November 2015.