1 1/2 cups (375 ml) shallots, chopped

1 clove garlic, finely chopped

3 tablespoons (45 ml) butter

1 cup (250 ml) beer

3 cups (750 ml) chicken broth

1 bay leaf

2 tablespoons (30 ml) honey

1 cup (250 ml) diced stale bread, firmly packed

Salt and pepper

In a saucepan, soften the shallots and garlic in the butter. Add the remaining ingredients. Cover and simmer for 20 minutes. Remove the bay leaf.

In a blender, purée the soup until smooth. Season with salt and pepper.

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