Green Garlic Soup Au Gratin
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
garlic
green stalks |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
butter
|
|
| 2 | teaspoons |
butter
|
|
| 8 | slices |
bread
day-old |
|
| 1 ¼ | cups |
beef stock
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
garlic
green stalks |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
butter
|
|
| 1E+1 | ml |
butter
|
|
| 8 | slices |
bread
day-old |
|
| 296 | ml |
beef stock
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Remove and discard upper third of garlic stalks (green leaf ends), thinly slice bulb.
Heat olive oil and 1 tablespoon butter until beginning to foam.
Add garlic, sauté 1 to 2 minutes.
Reduce heat, cover tightly, and cook 15 to 20 minutes, stirring occasionally.
Spread bread with 2 tablespoons butter, oven toast until lightly golden.
Add broth to garlic, season with salt and pepper and bring to a boil.
Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese.
Dot each with a teaspoon of butter. Bake at 450℉ (230℃). for 10 minutes, until cheese has melted and begun to turn golden.
