The Post Dispatch had a soup article in the paper recently. I LOVE SOUP!!!!!!!!!!!!!
Flemish Onion Soup With Cheese
Yield: 6 servings
4 tablespoons (1/2 stick) unsalted butter
2 pounds yellow onions, thinly sliced
2 large baking potatoes, peeled and cubed
4 cups water
1 bay leaf
1 cup milk
Salt and white pepper, to taste
Ground nutmeg, preferably fresh, to taste
3 tablespoons minced chives, optional
3/4 cup grated Gruyère cheese
1. Melt the butter in a heavy soup pot over low heat. Add the onions and increase the heat to medium. Cook stirring occasionally, until translucent, 10 minutes. Let the onions brown slightly for a more pronounced flavor.
2. Add the potatoes, water and bay leaf. Bring to a boil and reduce the heat. Simmer, covered, until the potatoes are soft, 20 to 25 minutes.
3. Discard the bay leaf and let the soup cool slightly. Press the soup through a food mill or purée in batches in a blender or food processor until smooth.
4. Return the purée to the pot and gradually stir in the milk. Season with salt, pepper and nutmeg.
5. Reheat the soup gently before serving. Do not let it boil. Serve hot, in warmed soup plates. If desired, sprinkle with chives and float croutons in each soup plate. Place the grated cheese in a bowl and pass at the table.
Per serving: 223 calories; 14g fat; 8g saturated fat; 39mg cholesterol; 8g protein; 19g carbohydrate; 3g sugar; 2g fiber; 154mg sodium; 208mg calcium.
Recipe from “Everybody Eats Well in Belgium Cookbook,” by Ruth Van Waerebeek, with Maria Robbins
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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