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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 c. One-inch sliced onions
- 1/3 c. Peeled garlic cloves - (abt 12 to 14)
- 2 x Bay leaves
- 2 1/2 tsp Salt
- 6 x Peppermill turns fresh black pepper
- 2 quart Chicken stock
- 1 Tbsp. Chopped garlic
- 1 tsp Freshly-minced basil
- 1 tsp Freshly-minced thyme
- 2 c. Diced day-old French bread
- 1/2 c. Heavy cream
- 1/2 c. Grated Parmigiano-Reggiano cheese Parmesan Cheese Toast Points see * Note
- 1 Tbsp. Finely-minced parsley
Direcciones
- In a soup pot, heat the extra virgin olive oil. When the oil is warm, add in the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute/fry the onion mix till the onions are caramelized, about 7 min. Stir in the stock, chopped garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 min. Turn the heat up and whisk in the bread and cream. Continue whisking till the bread has dissolved into the soup, about 10 min. With a hand-held blender, puree the soup till smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper.
- Ladle the soup into a shallow bowl. Place the Parmesan Cheese Toast Points around the bowl. Garnish with parsley.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 88 | 26% |
| Total Fat 10.0g | 13% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1986mg | 83% |
| Potassium 396mg | 11% |
| Total Carbs 48.67g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.11g | 1% |
| Protein 13.14g | 21% |
