Name: Garlicy Bread Soup
Ingredients: 2 tb Olive oil; 2 c Chopped onions; 1/4 c Finely chopped garlic; 1 Bay leaf; 1 pn Crushed red pepper; Salt; 2 qt Chicken stock; 2 c Diced day old French bread; 1/2 c Heavy cream; 1/2 c Grated Parmesan Reggiano Cheese; 1 tb Finely chopped fresh parsley leaves

At an early hour in the morning the family was assembled and a portion of Scripture was read from the Old Testament, which was followed by a hymn and a prayer, in which thanks were offered up to the Almighty for preserving them during the silent watches of the night, and for His goodness in permitting them to meet in health of body and soundness of mind; and, at the same time, His grace was implored to defend them amid the dangers and temptations of the day – to make them faithful to every duty, and enable them, in all respects, to walk worthy of their Christian vocation… In the evening, before retiring to rest, the family again assembled, the same form of worship was observed as in the morning, with this difference, that the service was considerably protracted beyond the period which could be conveniently allotted to it in the commencement of the day (Lyman Coleman).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	French	Emlive08, New	1	servings

INGREDIENTS

2	tb	Olive oil
2	c	Chopped onions
1/4	c	Finely chopped garlic
1		Bay leaf
1	pn	Crushed red pepper
		Salt
2	qt	Chicken stock
2	c	Diced day old French bread
1/2	c	Heavy cream
1/2	c	Grated Parmesan Reggiano Cheese
1	tb	Finely chopped fresh parsley leaves

INSTRUCTIONS

In a large saucepan, over medium heat, add the olive oil. When the oil is
hot, add the onions, garlic, crushed bay leaf, and crushed red pepper.
Season with salt. Saute until slightly caramelized, about 6 to 8 minutes.
Stir in the stock. Bring the liquid up to a boil, then 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 blend, puree the soup until smooth. Whisk in
the Parmesan Reggiano cheese. Season with salt and pepper. Ladle into
individual soup bowls and serve. Garnish with parsley
Yields: 6 to 8 servings
Recipes courtesy of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC14
Converted by MM_Buster v2.0l.

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