Garlic Soup

courtesy Emeril Lagasse, New New Orleans Cooking,William Morrow (recipe tweeked to be more WW friendly!)


The last time I ran this through the recipe builder it came out to about 5pts per cup. The soup is rather filling! But I do want to run it through again soon since I have adjusted the recipe some since the last time I checked!


Ingredients:
2 tablespoons olive oil
1 1/2 cups sliced onions
1/3 cup peeled garlic cloves (about 12 to 14)
3 bay leaves
2 1/2 teaspoon salt
7 turns freshly ground black pepper
2 quarts chicken stock or beef broth
1 tablespoon minced garlic
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 cups diced day-old French or Italian bread
1/2 cup heavy cream
1/3 cup coarsely grated fresh Parmesan

Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepperflakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and sauteuntil the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)

Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes.

After the soup has cooked for about 40 minutes, increase the heat to high and whisk in the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in the Parmesan and remove from the heat. Puree the soup with an immersion blender.

Serve the soup hot, allowing 1 1/4 cups per portion. Top with croutons.