Directions:
- 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 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 blender, puree the soup until smooth. Whisk in the Parmigiano-Reggiano cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 389.29 Kcal (1630 kJ) | ||
| Calories from fat | 108.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.03g | 19% | |
|---|---|---|---|
| Cholesterol | 24.09mg | 8% | |
| Sodium | 823.02mg | 34% | |
| Potassium | 447.8mg | 10% | |
| Total Carbs | 52.69g | 18% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 18.32g | 37% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.97 Kcal (331 kJ) | ||
| Calories from fat | 21.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 19% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 8% | |
| Sodium | 166.96mg | 34% | |
| Potassium | 90.84mg | 10% | |
| Total Carbs | 10.69g | 18% | |
| Sugars | 1.74g | 34% | |
| Dietary Fiber | 0.24g | 5% | |
| Protein | 3.72g | 37% | |
| Vitamin C | 1.3mg | 11% | |
| Calcium | 10.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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