| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
French |
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
c |
1" sliced onions |
| 1/3 |
|
Clove garlic; 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 |
INSTRUCTIONS
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
Date: 22 Jun 96 00:14:40 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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