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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy French Ethnic, Low-fat, Soups, Vegetables 4 Servings

INGREDIENTS

4 c Onions, chopped
3 c Leeks, white & green parts
only chopped
1 Green onions, thinly sliced
2 c Dry white wine
4 c Beef stock or canned
Unsalted broth
4 1/2-inch-thick crusty whole
Wheat bread slices
1 Garlic cloves, peel halve
2 T Grated low-fat Swiss or
Gruyere cheese
1 T Fresh parsley

INSTRUCTIONS

Combine first 3 ingredients in large nonstick saucepan. Cover and  cook
over medium-low heat until vegetables are tender and pale  golden,
stirring frequently, about 25 minutes.  Add wine, increase  heat to
high and boil uncovered until liquid is reduced by half,  about 5
minutes. Add beef stock and reduce heat to medium and simmer  until
vegetables are very tender and liquid is slightly reduced,  about 35
minutes.  Preheat oven to 350 degrees.  Arrange bread slices on cookie
sheet.  Rub each slice with cut side of garlic clove. Bake bread until
lighly  toasted, about 10 minutes. Sprinkle each slice with 1/2
tablespoon  cheese; return to oven and bake until cheese melts, about 3
minutes.  Place bread slices in 4 bowls.  Ladle soup over. Sprinkle
with  parsley.  Per serving: calories 220; fat 2g; sodium 190mg;
cholesterol 3mg  Source:  Bon Appetit 9/93 Posted to MM-Recipes Digest
V4 #249 by  "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 19, 97

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“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 427
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 16.6mg
Sodium: 2105.3mg
Potassium: 660.8mg
Carbohydrates: 54.2g
Fiber: 3.6g
Sugar: 14.3g
Protein: 12.2g


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