Try this Garlicy Bread Soup recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic, crushed bay leaf, and crushed red pepper. Season with salt. Saute until slightly caramelized, about 6 to 8 minutes. Stir in the stock. Bring the liquid up to a boil, then 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 blend, puree the soup until smooth. Whisk in the Parmesan Reggiano cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley Yields: 6 to 8 servings Recipes courtesy of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW #EMIC14
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Serving Size: 1 Serving (4551g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1908 | ||
Calories from Fat: 681 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.6g | 101 % | |
Saturated Fat 27.3g | 136 % | |
Monounsaturated Fat 33.7g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 196.7mg | 61 % | |
Sodium 5541.9mg | 191 % | |
Potassium 5043.7mg | 133 % | |
Total Carbohydrate 198.1g | 58 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 186.7g | ||
Protein 105.3g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1908
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