| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Soups, Show – esse | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Onion; thinly sliced |
| 12 | Cloves garlic | |
| 1 | c | Dry white wine |
| 1 | qt | Chicken stock |
| 1 | Bay leaf | |
| 2 | c | French bread; 2 inch pieces |
| 3/4 | c | Heavy cream |
| Salt and pepper; to taste | ||
| 1/2 | c | Gruyere cheese |
INSTRUCTIONS
Heat olive oil in a large soup pot. Add onion and garlic, cook over medium heat for 10-12 minutes. The onion and garlic will begin to caramelize. Add the wine and continue to cook for 10 minutes. Add the stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes. Add the bread cubes and allow the sour to sit without heat for 10 minutes. Remove the bay leaf. Using a hand held blender, puree until smooth. Add the cream and adjust the seasonings. Serve in a large shallow bowl. Garnish with the cheese. Recipe By : Essence Of Emeril - Show #EE2229 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 08:24:40 -0500 (CDT) From: "Johnnieb@execpc.com" <johnnieb@execpc.com>
A Message from our Provider:
“No one has been misunderstood like God”