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Ингредиенты
- 4 x round sourdough loaves - (8 ounce ea)
- 1/4 c. butter - (1/2 stick) melted, plus
- 1/4 c. butter - (1/2 stick)
- 2Â 1/2 c. minced white onions
- 2Â 1/2 c. minced leeks/ white and pale green parts
- 2Â 1/2 c. minced red onions
- 6 lrg garlic cloves chopped
- 1 lrg shallot minced
- 2 Tbsp. all-purpose flour
- 1Â 1/4 c. dry Sherry
- 7 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 1Â 1/2 tsp chopped fresh thyme
- 1Â 1/2 tsp chopped fresh rosemary
- 1/2 c. whipping cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Preheat oven to 350 degrees. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered-side up, directly on oven rack; bake till crisp, about 20 min. Remove from oven; set aside.
- Heat 1/4 c. butter in heavy large pot over medium-high heat. Add in white onions, leeks, red onions, garlic and shallot to pot. Cook till vegetables are dark brown, stirring occasionally, about 25 min. Add in flour and stir 1 minute. Gradually fold in Sherry. Boil mix till very thick, scraping up browned bits, about 5 min.
- Gradually fold in stock; add in thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 min. Add in cream; simmer till slightly thickened, about 15 min. Season with salt and pepper.
- Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 833g | |
| Recipe makes 4 servings | |
| Calories 697 | |
| Calories from Fat 269 | 39% |
| Total Fat 30.61g | 38% |
| Saturated Fat 18.54g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 1273mg | 53% |
| Potassium 833mg | 24% |
| Total Carbs 73.29g | 20% |
| Dietary Fiber 6.9g | 23% |
| Sugars 18.91g | 13% |
| Protein 15.29g | 24% |
