Soup au Gratin
Print Category Vegetable Thematic No thematic Source dairygoodness Evaluation
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Ingredients
- 1 large chopped onion
- 2 cloves minced garlic
- Butter
- 1 large potato, peeled and diced
- 1 baguette bread, sliced
- Canadian Provolone, shredded
- 5 cups (1.25 L) your choice: tomato juice or vegetable, chicken or beef broth
- 4 cups (I L) vegetables, your choice: sliced carrots, zucchini and celery or chopped broccoli, cauliflower and leeks or sliced mushrooms
- (19 oz/540 mL) can drained lentils
- Herbs, your choice: marjoram, thyme, ground cumin or bay leaf
Preparation
- In a large saucepan, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 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 Canadian Provolone. Broil until cheese is melted.
- You've got choice: Replace Canadian Provolone with any of the following: sliced Canadian Brie or shredded Canadian Cheddar, Monterey Jack, Gouda, Colby, Oka
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