Emeril's Garlicky Bread Soup

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.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2  tablespoons olive oil
• 2  cups  chopped onions
• 1⁄4 cup  finely chopped garlic
• 1  bay leaf
• 1  pinch crushed red pepper flakes
•  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

1. In a large saucepan, over medium heat, add the olive oil.
2. When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper.
3. Season with salt.
4. Saute until slightly caramelized, about 6-8 minutes.
5. Stir in the stock.
6. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
7. Turn the heat up and whisk in the bread and cream.
8. Continue whisking until the bread has dissolved into the soup, about 10 minutes.
9. With a hand-held blender, puree the soup until smooth.
10. Whisk in the cheese.
11. Season with salt and pepper.
12. Ladle into individual soup bowls and serve.
13. Garnish with parsley.