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Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 tablespoon minced garlic (use 2 Tbsp of you like your soup very garlicky)
- 1 bay leaf
- salt
- 1 quart chicken stock
- 1 1/4 cup diced day old French bread
- 1/4 cup heavy cream
- 1/AA4 cup grated parmigiano-reggiano cheese
- 1/2 tablespoon finely chopped fresh parsley leaves
Method
- 1) In a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic and bay leaf. Season with salt. Saute until slightly caramelized, about 6-8 minutes.
- 2) Stir in the stock. Bring the liquid up to a boil, then reduce to a simmer and simmer for 5-10 minutes.
- 3) 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.
- 4) Whisk in the cheese. Season with salt and pepper.
- 5) Ladle into individual soup bowls and serve. Garnish with parsley.
