Ingredients
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1/4 cup finely chopped garlic
- 1 bay leaf
- Pinch of crushed red pepper
- Salt
- 2 quarts chicken stock
- 2 cups diced day old French bread
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano Cheese
- 1 tablespoon finely chopped fresh parsley leaves
Directions
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 blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley.
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By MissMamie44
on November 13, 2012
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This has become a standard recipe for my Christmas menu for the last several years (and for other special meals and it's almost time to make it again! My family loves it and it always gets raves from our guests. I was so glad to see that you still keep it available on your website as I moved recently and have not unpacked all my recipes. You have saved my meal. Thanks so much.
By Dono2020
on January 01, 2011
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This is a great recipe, easy, exceptionally tasty and friends do rave. Use low sodium chicken stock, regular can make the soup too salty.
By shelicowley_108...
tempe, AZ
on July 23, 2010
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i make it exactly but then add frozen chopped spinach at the end and sometimes even cooked cheese tortellini!
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