My Garlicky Bread Soup

Norma DeRemer

By
@PApride

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.


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Comments:

Serves:

6 to 8

Ingredients

2 Tbsp
olive oil
2 c
chopped onions
1/4 c
finely chopoped fresh garlic
2
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

Directions Step-By-Step

1
Place a large saucepan over medium heat and add the olive oil.
2
When the oil is hot, add the onions, garlic and salt and pepper to taste.
3
Saute until slightly caramelized, about 6 to 8 minutes.
(don't let them get dark brown)
4
Stir in the chicken stock.
5
Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
6
Add the bread and turn the heat up and whisk in the bread and cream.
7
Continue whisking until the bread has dissolved into the soup, about 10 minutes.
8
Remove 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.
9
Whisk in the cheese and season with salt and pepper to taste.
10
Ladle into individual soup bowls and serve.
*Garnish with chopped parsley if desired.

About this Recipe

Course/Dish: Cream Soups
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy