| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
T |
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 |
t |
Fresh minced basil |
|
|
Grated fresh parmesian |
|
|
cheese |
INSTRUCTIONS
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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