| 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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