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Green garlic soup au gratin
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| Artist: |
_ |
| Categories: |
Garlic, Soups & Stews, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 8
| | Stalks Green Garlic | | 1
| tbsp | Olive Oil | | 1
| tbsp | Butter | | 2
| tbsp | Butter, plus | | 2
| tsp | Butter | | 8
| slice | Day-old Bread | | 1 1/4
| cup | Beef Broth | | 1/4
| tsp | Salt | | 1/4
| tsp | Ground Black Pepper | | 1/2
| cup | Parmesean Cheese, grated |
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Procedures:
| 1 | Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. | | 2 | Heat olive oil and 1 tb butter until beginning to foam. | | 3 | Add garlic; saute 1-2 minutes. | | 4 | Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. | | 5 | Spread bread with 2 tb butter; oven toast until lightly golden. | | 6 | Add broth to garlic, season with salt and pepper and bring to a boil. | | 7 | Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. | | 8 | Dot each with a teaspoon of butter. | | 9 | Bake at 450°F for 10 minutes, until cheese has melted and begun to turn golden. | | 10 | per serving: calories: 645, protein: 23g, carbohydrates: 48g, fat: 40g, saturated fat: 20g, cholesterol: 79mg, sodium: 1,466mg, fiber: 3g. |
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