French garlic soup - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Slices (about 2 oz) bacon, coarsely chopped | |
| 2 | Onions (1/2 lb), thinly sliced | |
| 20 | Cloves garlic, coarsely chopped | |
| 6 | cups | Homemade chicken broth OR |
| 2 | (14 1/2-or 13 3/4-oz) cans chicken broth plus 2 1/4 C water | |
| ½ | cup | Dry white wine |
| 1 | Bay leaf | |
| ¼ | teaspoon | Salt or to taste |
| 4 | 1/4-inch-thick slices day-old or toasted French bread | |
| 4 | tablespoons | Finely grated Parmesan cheese |
| 1 | tablespoon | Chopped fresh parsley leaves |
Directions
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