My Garlicky Bread Soup
I have used this recipe for so many years I honestly don't remember where I got it. My friends and family have asked me for this recipe. My Son Aaron in a chef and when I made it for him, he took the recipe with him when he left and added potatoes to it and called it Chowder. I love when he takes my recipes and makes something different with them. Funny thing is that I get phone calls asking me for what I put in some of my recipes so he can make a new dish where ever he is working at that time. He asked me for one of my sauces for a specal client. I felt proud that he had to ask his Mom.
- 2 Tbsp
- olive oil
- 2 c
- chopped onions
- 1/4 c
- finely chopoped fresh garlic
- quarts of chicken stock
- 2 c
- of day old french bread
- 1/2 c
- heavy cream
- 1/2 c
- grated parmigiano reggiano cheese
- pepper and salt to taste
- chopped parsley for garnish if desired
1Place a large saucepan over medium heat and add the olive oil.
2When the oil is hot, add the onions, garlic and salt and pepper to taste.
3Saute until slightly caramelized, about 6 to 8 minutes.
(don't let them get dark brown)
4Stir in the chicken stock.
5Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
6Add the bread and turn the heat up and whisk in the bread and cream.
7Continue whisking until the bread has dissolved into the soup, about 10 minutes.
8Remove from the heat and with a hand-held blender, puree the soup until smooth.
(you can place the soup in a blender and puree if you don't have a hand-held one) Being careful not to burn yourself.
9Whisk in the cheese and season with salt and pepper to taste.
10Ladle into individual soup bowls and serve.
*Garnish with chopped parsley if desired.