* Note: See the "Parmesan Cheese Toast Points" recipe which is included in this collection. In a soup pot, heat the olive oil. When the oil is hot, add the onions, garlic cloves, and bay leaves. Season with salt and pepper. Saute the onion mixture until the onions are caramelized, about 7 minutes. Stir in the stock, minced garlic, basil, and thyme. Bring the liquid up to a boil. Reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a hand-held blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper. Ladle the soup into a shallow bowl. Place the Parmesan Cheese Toast Points around the bowl. Garnish with parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 06-04-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (817g)|
|Recipe Makes: 6|
|Calories from Fat: 143 (29%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 40.1mg||12 %|
|Sodium 1296.9mg||45 %|
|Potassium 973.3mg||26 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 55.8g|
|Protein 26.1g||37 %|
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Calories per serving: 485
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