Free Recipe Garlic Soup with Croutons
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Garlic Soup with Croutons Recipe
2 tb Olive oil
1-1/2 c Thinly-sliced yellow onions
1/2 c Peeled garlic cloves -; (abt
-16 to 20)
3 Bay leaves
2-1/2 ts Salt
Freshly-ground black pepper;
-as needed
2 qt White chicken stock
2 tb Minced fresh garlic
1 ts Chopped fresh basil
1 ts Chopped fresh thyme
2 c Torn or coarsely-chopped
-day-old French
Or Italian bread
1/2 c Heavy cream
1/3 c Fresh; coarsely-grated
-Parmesan cheese
=== CREOLE CROUTONS ===
1 c Half-inch-diced day-old
-bread
4 tb Olive oil
Bayou Blast; see * Note
Garlic Soup with Croutons Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. Heat oil in a soup pot over high heat and add onions, garlic cloves, bay leaves, salt, and 7 turns of pepper. Cook, stirring frequently, until onions are caramelized, about 7 minutes. Don”t let onions get too dark; they should be sweet-tasting and a rich golden-brown color. Stir in stock, minced garlic, basil and thyme and bring to a boil. Reduce heat to medium and simmer about 40 minutes. Turn heat back up to high, whisk in bread and cream and continue whisking until bread has disintegrated into the soup, about 10 minutes. Whisk in Parmesan and remove from heat. Puree soup in a food processor or blender; do this in batches, if necessary. For Creole Croutons, saute the day-old bread in olive oil. Drain on paper towels and immediately toss with 1 tablespoon Bayou Blast, or to taste. To serve, allow 1 generous cup per portion topped with croutons. This recipe yields 4 to 5 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-009 broadcast 01-26-1996) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-02-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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