Matt makes a lot of bread.
Some it great - some is greater than great.
But with the three of us we often can't eat it fast enough and it often goes stale.
I loathe wasting such yummy bread so I've begin collecting ways to recycle it (other than feeding it to the birds) I've come up with a few recipes so far and I must confess they are winners.
Here is recipe #1
Cream of Garlic Bread Soup Recipe
· 2 tablespoons olive oil
· 1 tablespoon of butter
· 2 chopped onions
· ¼ cup finely chopped garlic
· 1 pinch crushed red pepper flakes
· 2 quarts chicken stock
· 1 bay leaf
· 2 cups diced day old French bread
· 1 cup half & half
· ¾ cup grated Parmesan cheese (reserve ¼ cup for garnish)
· Salt & Pepper
In 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 it with a little salt.
Sauté until slightly caramelized, about 6-8 minutes.
Add the stock and bread cubes. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
Remove bay leaf.
With a hand-held blender, puree the soup until smooth.
Turn the heat up a little and whisk in the ½ & ½ and the cheese. Do not boil. Continue stirring until cheese is blended, about 10 minutes.
Season with salt and pepper.
Ladle into individual soup bowls and serve.
Garnish with crumbled potato chips and extra cheese if desired.
© Dove
Some it great - some is greater than great.
But with the three of us we often can't eat it fast enough and it often goes stale.
I loathe wasting such yummy bread so I've begin collecting ways to recycle it (other than feeding it to the birds) I've come up with a few recipes so far and I must confess they are winners.
Here is recipe #1
Cream of Garlic Bread Soup Recipe
· 2 tablespoons olive oil
· 1 tablespoon of butter
· 2 chopped onions
· ¼ cup finely chopped garlic
· 1 pinch crushed red pepper flakes
· 2 quarts chicken stock
· 1 bay leaf
· 2 cups diced day old French bread
· 1 cup half & half
· ¾ cup grated Parmesan cheese (reserve ¼ cup for garnish)
· Salt & Pepper
In 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 it with a little salt.
Sauté until slightly caramelized, about 6-8 minutes.
Add the stock and bread cubes. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes.
Remove bay leaf.
With a hand-held blender, puree the soup until smooth.
Turn the heat up a little and whisk in the ½ & ½ and the cheese. Do not boil. Continue stirring until cheese is blended, about 10 minutes.
Season with salt and pepper.
Ladle into individual soup bowls and serve.
Garnish with crumbled potato chips and extra cheese if desired.
© Dove
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