Recipe Courtesy of Emeril LagasseGarlicy Bread Soup
2 tablespoons olive oil
2 cups chopped onions
¼ cup finely chopped garlic
1 bay leaf
pinch of crushed red pepper
salt
2 quarts chicken stock
2 cups diced day old French bread
½ cup heavy cream
½ cup grated Parmesan Reggiano Cheese
1 tablespoon finely chopped fresh parsley leavesIn a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic, crushed bay leaf, and crushed red pepper. Season with salt. Sauté until slightly caramelized, about 6 to 8 minutes. Stir in the stock. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blend, puree the soup until smooth. Whisk in the Parmesan Reggiano cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley
Yields: 6 to 8 servings
Recipes courtesy of Emeril Lagasse, 1999
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