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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 c. 1" sliced onions
- 1/3 x Clove garlic, peeled
- 2 x Bay leaves
- 2 1/2 tsp Salt
- 6 x Turns black pepper
- 2 quart Chicken stock
- 1 Tbsp. Garlic, chopped
- 1 tsp Fresh basil, minced
- 1 tsp Fresh thyme, minced
- 2 c. Day old French bread, diced
- 1/2 c. Heavy cream
- 1/2 c. Parmigiano-Reggiano cheese, grated
- 1 Tbsp. Parsley, finely minced
Direcciones
- In a soup ot, heat the extra virgin olive oil. When tthe 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 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 for about 10 min. With a hand-held blender, puree the soup till smooth. Whisk in the Parmigiano-Reggiano cheese and parsley. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 88 | 27% |
| Total Fat 9.97g | 12% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 1984mg | 83% |
| Potassium 371mg | 11% |
| Total Carbs 46.57g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.05g | 1% |
| Protein 12.74g | 20% |
