Emeril's Garlicky Bread Soup
I first had Cream of Garlic Soup in New Orleans and fell in love with the smooth mild taste, so I was ecstatic when Emeril did this on his show one day and even more when my husband agreed to try it. This is a favorite with family and friends now. Even my friend's 18 month old granddaughter couldn't get enough.
Ingredients
6 serv.Step-by-step instructions
- 1
In a large saucepan, over medium heat, add the olive oil.
- 2
When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
- 3
Season with salt.
- 4
Saute until slightly caramelized, about 6-8 minutes.
- 5
Stir in the stock.
- 6
Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
- 7
Turn the heat up and whisk in the bread and cream.
- 8
Continue whisking until the bread has dissolved into the soup, about 10 minutes.
- 9
With a hand-held blender, puree the soup until smooth.
- 10
Whisk in the cheese.
- 11
Season with salt and pepper.
- 12
Ladle into individual soup bowls and serve.
- 13
Garnish with parsley.
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