Spanish Garlic Soup (Sopa De Ajo)

• 3 tablespoons butter
• 3 tablespoons olive oil
• cloves from 1 head of garlic (about 15), peeled, smashed with the side of a knife, and chopped
• 1 large onion, peeled and chopped
• 4 slices sourdough bread, cubed
• 1 cup white wine
• 6 cups vegetable or chicken stock, preferably homemade (I used vegetable)
• 1 teaspoon sweet or smoked paprika (I prefer the smoked)
• 1 pinch saffron
• 1 1/2 teaspoons coursely ground peppercorns (I use a mortal and pestle)
• 1 teaspoon sea salt or to taste
• minced fresh parsley for serving
• creme fraiche for serving- optional

1. In a soup pot, melt the butter and the olive oil over medium heat. Add the garlic, onion, and bread cubes, and reduce the heat a bit so the garlic doesn't burn. Cook until the onions are translucent and the garlic and bread cubes are nicely browned (you can add a little water to the the pan during the saute process if it seems too dry).
2. Add the wine and 1/2 cup of the stock and bring to a boil. Cook for a minute or two, skimming the surface, if necessary, and then turn off the heat.
3. Allow to cool a bit and then process in a blender or food processor into a paste (you could also use a hand blender for this). Return to your soup pot and add the rest of the stock and the seasonings.
4. Cook over low heat for 30-40 minutes. Taste and adjust the seasonings, if necessary. If you want the soup to be very smooth, you can blend it again before serving; garnish with fresh parsley and a dollop of creme fraiche, if desired.

butter, olive oil, head of garlic, onion, bread, white wine, vegetable, sweet, saffron, salt, parsley, creme fraiche

Taken from food52.com/recipes/3245-spanish-garlic-soup-sopa-de-ajo (may not work)