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Garlicy Bread Soup
2
2
1
1
1
Tablespoon Olive oil
Cup Chopped onions
/4 Cup Finely chopped garlic
Bay leaf
Pinch Crushed red pepper
Salt
2
2
1
1
1
Quart Chicken stock
Cup Diced day old French bread
/2 Cup Heavy cream
/2 Cup Grated Parmesan Reggiano Cheese
Tablespoon 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
1
0 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
Garlicy Bread Soup
304
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