2 tb Olive oil
2 c Chopped onions
1/4 c Finely chopped garlic
1 Bay leaf
1 pn Crushed red pepper
Salt
2 qt Chicken stock
2 c Diced day old French bread
1/2 c Heavy cream
1/2 c Grated Parmesan Reggiano
-Cheese
1 tb Finely chopped fresh parsley
-leaves
In 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. Saute 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
Yields
1 servings
