Garlic Soup With Croutons

INGREDIENTS

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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