| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Maui onions; (or vidalia) sliced thin (up to 2) |
| 2 |
|
Cloves garlic minced |
| 16 |
oz |
Chicken stock |
| 4 |
|
French bread slices; (1/4 x 21/2 inches) |
| 2 |
oz |
Goat cheese; (chevre is fine), up to 3 |
| 2 |
|
Sundried tomatoes |
| 1 |
ts |
Fresh minced basil |
|
|
Grated fresh parmesian cheese |
INSTRUCTIONS
SOUP
CROSTINI
GARNISH
place oil in a pot over med-high heat. add onions and garlic, saute'till
onions are light brown. Add stock, lower heat and simmer for 30 minutes.
Season w/ salt & pepper.
Preheat broiler. Toast bread slices till light brown. Mix goat cheese,
s.d.tomatoes, basil in a bowl. Spread mixture on one side of toast.
Assemble: Place soup in 2 bowls. Place 2 crostinis on top. Cover with
Parmesian cheese and place under broiler till cheese bubbles and starts to
turn brown.
Variations: Add some dry sherry and fresh thyme when you simmer your soup.
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Dec 06,
1998, converted by MM_Buster v2.0l.
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