| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | .cl, Soups | 4 | Servings |
INGREDIENTS
| 5 | sl | (about 2 oz) bacon; coarsely chopped |
| 2 | Onions; (1/2 lb), thinly sliced | |
| 20 | Cloves garlic; coarsely chopped | |
| 6 | c | Homemade chicken broth -OR- |
| 2 | cn | (14 1/2-or 13 3/4-oz) chicken broth plus 2 1/4 C water |
| 1/2 | c | Dry white wine |
| 1 | Bay leaf | |
| 1/4 | ts | Salt or to taste |
| 4 1/4 | Inch-thick slices day-old or toasted French bread | |
| 4 | tb | Finely grated Parmesan cheese |
| 1 | tb | Chopped fresh parsley leaves |
INSTRUCTIONS
Just a few recipes from Country Living I downloaded and wanted to share. 1. In 5-quart saucepot or Dutch oven over medium heat, fry bacon until crisp. With slotted spoon, remove bacon to small bowl and reserve. Drain and discard all but 1 T bacon fat from pot. 2. Add onions and garlic and saute 15 minutes, stirring occasionally. Return bacon to pot and add broth, wine, bay leaf, and salt; heat to boiling. Reduce heat to low, cover soup mixture, and simmer 30 minutes. 3. Just before serving, top each slice of bread with 1 T Parmesan cheese; toast in toaster oven or under broiler until cheese melts. Strain soup into serving bowls, then top each bowl with a slice of the bread. Garnish with parsley and serve. Nutrition information per serving-protein: 17 grams; fat: 9 grams; carbohy- drate: 29 grams; fiber: 2 grams; sodium: 1,726 milligrams; cholesterol: 12 milligrams; calories: 289. Country Living/Feb/94 Scanned & fixed by DP & GG Posted to recipelu-digest Volume 01 Number 649 by GramWag@aol.com on Jan 31, 1998
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