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 handheld blend, 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.
Yield: 6 to 8 servings