Ingredients

1 tablespoon olive oil

1 cup chopped onions

1 tablespoon minced garlic (use 2 Tbsp of you like your soup very garlicky)

1 bay leaf

salt

1 quart chicken stock

1 1/4 cup diced day old French bread

1/4 cup heavy cream

1/„4 cup grated parmigiano-reggiano cheese

1/2 tablespoon finely chopped fresh parsley leaves

Preparation

  1. In a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic and bay leaf. Season with salt. Saute until slightly caramelized, about 6-8 minutes.

  2. Stir in the stock. Bring the liquid up to a boil, then reduce to a simmer and simmer for 5-10 minutes.

  3. 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.

  4. Whisk in the cheese. Season with salt and pepper.

  5. Ladle into individual soup bowls and serve. Garnish with parsley.