Name: Garlic Soup with Croutons
Ingredients: 2 tb Olive oil; 1 1/2 c Thinly-sliced yellow onions; 1/2 c Peeled garlic cloves -; (abt 16 to 20); 3 Bay leaves; 2 1/2 ts Salt; Freshly-ground black pepper; as needed; 2 qt White chicken stock; 2 tb Minced fresh garlic; 1 ts Chopped fresh basil; 1 ts Chopped fresh thyme; 2 c Torn or coarsely-chopped day-old French; Or Italian bread; 1/2 c Heavy cream; 1/3 c Fresh; coarsely-grated Parmesan cheese; === CREOLE CROUTONS ===; 1 c Half-inch-diced day-old bread; 4 tb Olive oil; Bayou Blast; see * Note

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Essnce05	4	servings

INGREDIENTS

2	tb	Olive oil
1 1/2	c	Thinly-sliced yellow onions
1/2	c	Peeled garlic cloves -; (abt 16 to 20)
3		Bay leaves
2 1/2	ts	Salt
		Freshly-ground black pepper; as needed
2	qt	White chicken stock
2	tb	Minced fresh garlic
1	ts	Chopped fresh basil
1	ts	Chopped fresh thyme
2	c	Torn or coarsely-chopped day-old French
		Or Italian bread
1/2	c	Heavy cream
1/3	c	Fresh; coarsely-grated Parmesan cheese
		=== CREOLE CROUTONS ===
1	c	Half-inch-diced day-old bread
4	tb	Olive oil
		Bayou Blast; see * Note

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Heat oil in a soup pot over high heat and add onions, garlic cloves, bay
leaves, salt, and 7 turns of pepper. Cook, stirring frequently, until
onions are caramelized, about 7 minutes. Don't let onions get too dark;
they should be sweet-tasting and a rich golden-brown color. Stir in stock,
minced garlic, basil and thyme and bring to a boil. Reduce heat to medium
and simmer about 40 minutes. Turn heat back up to high, whisk in bread and
cream and continue whisking until bread has disintegrated into the soup,
about 10 minutes. Whisk in Parmesan and remove from heat. Puree soup in a
food processor or blender; do this in batches, if necessary. For Creole
Croutons, saute the day-old bread in olive oil. Drain on paper towels and
immediately toss with 1 tablespoon Bayou Blast, or to taste. To serve,
allow 1 generous cup per portion topped with croutons. This recipe yields 4
to 5 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-009 broadcast 01-26-1996) 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
08-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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