| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
French |
Soups, Ethnic, Vegetables, Low-fat |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Onions; chopped |
| 3 |
c |
Leeks; (white & green parts only); chopped |
| 1 |
bn |
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 |
tb |
Grated low-fat Swiss or |
|
|
Gruyere cheese |
| 1 |
tb |
Fresh parsley |
INSTRUCTIONS
NORMA WRENN
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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