| 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>
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