Garlic Soup With Croutons

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 1/2 cups	93g / 3.3oz	Thinly-sliced yellow onions
1/2 cup	118ml	Peeled garlic cloves - (abt 16 to 20)
3		Bay leaves
2 1/2 teaspoons	12ml	Salt
		Freshly-ground black pepper - as needed
2		White chicken stock
2 tablespoons	30ml	Minced fresh garlic
1 teaspoon	5ml	Chopped fresh basil
1 teaspoon	5ml	Chopped fresh thyme
2 cups	292g / 10oz	Torn or coarsely-chopped day-old French
		Or Italian bread
1/2 cup	118ml	Heavy cream
1/3 cup	48g / 1.7oz	Fresh, coarsely-grated Parmesan cheese
		Creole Croutons
1 cup	146g / 5.1oz	Half-inch-diced day-old bread
4 tablespoons	60ml	Olive oil
		Bayou Blast - see * Note

Recipe 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.

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

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