Soups: Emeril's Garlicky Bread Soup *
Source of Recipe
Emeril Lagasse, from food tv network
Recipe Introduction
We tried this and loved it. If you like garlic and like soup, you'll probably love it. It's thick and rich -- very filling and sticks to your ribs...great for cold weather! Word of caution -- my husband tried adding a bunch of garlic extra once -- it was way too strong, so I would recommend going with listed amount, and if you feel a need to add more, do it slowly!
List of Ingredients
2 tablespoons olive oil
2 cups chopped yellow onions
1/3 cup fine chopped garlic
1 bay leaf
1 pinch crushed red pepper
2 quarts chicken stock
2 cups diced day old french bread
1/3 cup heavy cream
1/3 cup grated Parmesan cheese
1 tablespoon fine chopped fresh parsley
Recipe
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 (onion beginning to brown), 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 blender or food processor, 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. Serves 6-8. Can add extra roasted garlic as desired.
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