This soup is very close to the French onion soup. Difference is that you don’t have to finish it in an oven.
Wash and cut leek into thin rounds. Sauté the leek in olive oil until tender and than add flour. Sauté it for 2 minutes and add water, at first little to make creamy sauce and than make soup out of it. Add the whole garlic clove and remove after 1 hour cooking. Season it with salt and pepper. Cook for 1 to 1, 5 hours on gentle fire. In the meantime cut bread into small cubes and fry it on butter until crispy. Crush and fry pine nuts without any fat on frying pan until they get brownish. Cut Swiss cheese into leaves (2 mm thin). Before serving put bread and pine nuts in a plate, cover with Swiss cheese. Pour the soup over bread and cheese and sprinkle with parmesan cheese.
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 4 | ||
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Calories: 371 | ||
Calories from Fat: 164 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 600.7mg | 21 % | |
Potassium 239.4mg | 6 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 35g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 371
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