| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
Essnce02 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
c |
One-inch sliced onions |
| 1/3 |
c |
Peeled garlic cloves -; (abt 12 to 14) |
| 2 |
|
Bay leaves |
| 2 1/2 |
ts |
Salt |
| 6 |
|
Peppermill turns fresh black pepper |
| 2 |
qt |
Chicken stock |
| 1 |
tb |
Minced garlic |
| 1 |
ts |
Freshly-chopped basil |
| 1 |
ts |
Freshly-chopped thyme |
| 2 |
c |
Diced day-old French bread |
| 1/2 |
c |
Heavy cream |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
|
|
Parmesan Cheese Toast Points; see * Note |
| 1 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
* Note: See the "Parmesan Cheese Toast Points" recipe which is
included in this collection.
In a soup pot, heat the olive oil. When the 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 up 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, about 10
minutes. With a hand-held blender, puree the soup until smooth. Whisk
in the Parmigiano-Reggiano cheese. Season with salt and pepper. Ladle
the soup into a shallow bowl. Place the Parmesan Cheese Toast Points
around the bowl. Garnish with parsley. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-04-1998
Recipe by: Emeril Lagasse
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