I decided to make a recipe from Richard Olney’s The French Menu Cookbook. I liked the sound of a creamy garlic soup without the cream (the recipe uses a binding pommade with egg) and decided to try it out. The soup is served on top of crusty bread chunks with parmesan cheese. I also added caramelized onions and avocado. My favorite part was the onion and avocado… the soup was good but the style wasn’t quite right for me. You can see the creamy colored soup (sort of) soaking into the bread.