Prep 5 mins
Cook 1 hr
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.
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1⁄4 cup finely chopped garlic
- 1 bay leaf
- 1 pinch crushed red pepper flakes
- 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
- 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 6-8 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 cheese.
- Season with salt and pepper.
- Ladle into individual soup bowls and serve.
- Garnish with parsley.
This was heavenly and not very difficult to do. I found the bread dissolved into the soup enough that I did not have to puree.Good garlic flavour!!
I LOVE garlic & this is very good! I added some sausage & escarole for a change.
Delicious! I have heard of using stale bread in soups but have never tried it. This recipe was easy to put together. I used 2 large onions, 1 head of garlic (about 10 cloves), a small stale pasta dura loaf (2 cups) & light cooking cream; we also omitted the salt as the chicken stock cubes added enough saltiness for our tastes. The rest of the ingredients were used as written & we followed the directions, except we did not puree the soup. I probably would for company but as it was just the two of us, we quite like the texture of the bread once it had soaked up the liquid, as a previous reviewer said they were sort of liked dumplings. We served this piping hot with a good grinding of pepper, YUM! Thanks for sharing Mysterygirl :-) I love Emeril (even though we rarely see him on TV here) & this recipe is headed for my regular rotation. Warm, comforting, perfect for a Winter evening & even helps to soothe a cold. If you haven't yet, try this!!! :-) EDIT: I forgot to say that we did not crumble the bay leaf. I threw it in whole & removed before serving. Personal preference only.