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Soup au Gratin
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September 22, 2003
4 servings
30 minutes
30 minutes
| Ingredients 1 large chopped onion2 cloves minced garlic Butter 1 large potato, peeled and diced 1 baguette bread, sliced Canadian Provolone, shredded Broth Vegetables Herbs, your choice |
Preparation
- In a large saucepan, cook onion and garlic in a little melted butter until soft.
- Add potato, broth, vegetables, and herbs to taste. Simmer uncovered for 10 minutes.
- Process half of the mixture in blender until smooth. Stir purée back into saucepan. Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and cheese. Broil until cheese is melted.
Variations
Replace Canadian Provolone with any of the following: sliced Brie or shredded Cheddar, Monterey Jack, Gouda, Colby or Oka.
Replace Canadian Provolone with any of the following: sliced Brie or shredded Cheddar, Monterey Jack, Gouda, Colby or Oka.
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