2 tb Olive oil
2 c 1″ sliced onions
1/3 c Garlic cloves; peeled
2 Bay leaves
2 1/2 ts Salt
6 Turns black pepper
2 qt Chicken stock
1 tb Garlic; minced
1 ts Fresh basil; chopped
1 ts Fresh thyme; chopped
2 c Day old French bread; diced
1/2 c Heavy cream
1/2 c Parmigiano-Reggiano cheese
;grated 1 tb Parsley; finely chopped
In a soup ot, heat the olive oil. When tthe oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid to a boil. 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 for about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese and parsley. Season with salt and pepper. Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, 6/21/96 —–