2 tbsp olive oil
2 cups sliced onions
2 bay leaves
2 tsp salt
6 fresh black pepper
2 quarts vegetable stock
2 cups diced day old bread
1/2 cup heavy cream (malai)
1/2 cup grated parmigiano-reggiano cheese
1 rd cup peeled garlic cloves
1 tbsp each of fresh chopped basil and coriander
1 tbsp finely chopped parsley
In a soup pot, heat the olive oil.
When the oil is hot, add onions, garlic cloves, and bay leaves.
Season with salt & pepper.
Sauté the onion mixture until the onions are caramelized, about 7 minutes.
Stir the stock, minced garlic, basil and thyme.
Bring the liquid to a boil. Reduce to a simmer for 40 minutes.
Turn the heat up and whisk in the bread and cream.
Continue whisking until the bread has dissolved into soup for about 10 minutes.
With a hand-held blender, puree the soup until smooth.
Whisk in the Parmigiano – Reggiano cheese and parsley.