| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Brown onions; diced |
| 30 |
g |
Butter |
| 1 |
tb |
Olive oil |
| 6 |
|
Garlic cloves; minced |
| 1 |
c |
Dry white wine |
| 1 1/2 |
l |
Chicken or vegetable stock; (6 cups) |
| 2 |
tb |
Angostura bitters |
| 2 |
bn |
Spring onions; finely sliced |
| 2 |
tb |
Fresh dill; chopped |
| 1 |
|
Rustic loaf of bread |
| 6 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh rosemary; chopped |
|
|
Up to 1/2 cup olive oil |
INSTRUCTIONS
FOR THE SOUP
FOR THE CROUTONS
Heat the butter and olive oil together and add the chopped onions and saut.
gently for 30 minutes until they are deep golden and soft. Add the minced
garlic and raise the heat then continue cooking for 3 minutes.
Add the wine and boil vigorously until the liquid has evaporated, about 5
minutes then add the stock, Angostura bitters and salt and pepper to taste
and simmer gently for 10 minutes.
Finely slice the spring onions and mix with the dill. Set aside.
To make the croutons, preheat the oven to 200c. Using a sharp knife, remove
and discard the crusts then cut the bread into 1cm. cubes. Combine the
olive oil, garlic and rosemary in a bowl then drizzle over the bread cubes
and toss thoroughly to make sure all the cubes have been "touched" by the
oil.
Transfer the bread cubes to an oven proof tray and bake for 10-15 minutes
until the cubes are crisp and golden.
To serve the soup, reheat the soup and just before serving, stir through
the dill and spring onion mixture then top with a handful of the croutons.
Converted by MC_Buster.
Per serving: 575 Calories (kcal); 38g Total Fat; (79% calories from fat);
3g Protein; 19g Carbohydrate; 66mg Cholesterol; 272mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 7
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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