Thursday, September 26, 2013

Italian Restaurant Soup

 For those of us who haven't got the  universal simple soup recipe  in our heads... or just want to check out the nuances of an actual recipe! ;)  I took out the bread, and substituted gluten free.  I also used 1/2 c. cheese and topped with chopped rosemary.  It was amazing... smelled and tasted like an Italian Restaurant.

Emeril LagasseGarlic Soup by Emeril  

1 tablespoon olive oil
1 cup onions, thinly sliced
12 garlic cloves, smashed
1 cup dry white wine
1 quart chicken stock
1 bay leaf
2 cups of French bread, 2-inch pieces(none for gaps
3/4 cup heavy cream
Salt and pepper
1/2 cup Gruyere cheese, grated


Heat the oil in a large soup pot. Add onion and garlic, cook over medium heat for 10 to12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes, and allow the soup to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese.

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Thanks so much! I greatly value thoughtful comments!! ~ Gabriela