Soup au Gratin

...

September 22, 2003

4 servings
30 minutes

Ingredients

1 large chopped onion
2 cloves minced garlic Butter
1 large potato, peeled and diced
1 baguette bread, sliced Canadian Provolone, shredded

Broth
5 cups (1.25 L) broth, your choice:
tomato juice, OR vegetable, chicken or beef broth

Vegetables
4 cups (1 L) vegetables, your choice:
sliced carrots, zucchini and celery OR chopped broccoli, cauliflower and leeks OR sliced mushrooms and a 19 oz (540 mL) can of lentils, drained

Herbs, your choice
Marjoram, thyme, ground cumin or bay leaf

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.

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