Yield: 1 Servings
|1 tablespoon||Olive oil|
|1||Maui onions; (or vidalia) sliced thin (up to 2)|
|2||Cloves garlic minced|
|16 ounces||Chicken stock|
|4||French bread slices; (1/4 x 21/2 inches)|
|2 ounces||Goat cheese; (chevre is fine), up to 3|
|1 teaspoon||Fresh minced basil|
|Grated fresh parmesian cheese|
place oil in a pot over med-high heat. add onions and garlic, saute'till onions are light brown. Add stock, lower heat and simmer for 30 minutes.
Season w/ salt & pepper.
Preheat broiler. Toast bread slices till light brown. Mix goat cheese, s.d.tomatoes, basil in a bowl. Spread mixture on one side of toast.
Assemble: Place soup in 2 bowls. Place 2 crostinis on top. Cover with Parmesian cheese and place under broiler till cheese bubbles and starts to turn brown.
Variations: Add some dry sherry and fresh thyme when you simmer your soup.
Posted to bbq-digest by Kit Anderson <kitridge@...> on Dec 06, 1998, converted by MM_Buster v2.0l.