|Garlic||25 Clove (125 gm), peeled|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chicken stock||8 Cup (128 tbs)|
|Chicken stock base||1 Tablespoon|
|Ground sage||1⁄4 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Sourdough french bread slices||8 , toasted|
|Grated gruyere cheese||8 Tablespoon|
|Grated parmesan cheese||8 Tablespoon|
Saute garlic in oil until just starting to turn golden.
Add stock, stock base, seasonings and herbs.
Cover, bring to boil, lower heat and simmer 1 hour.
Strain, reheat and adjust seasonings, adding salt if needed.
Just before serving add sherry.
Ladle soup into heated ovenproof bowls, top with toast, sprinkle with 1 tablespoon of each cheese, and broil to melt cheese.
Calories 283 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 13.6 mg4.5%
Sodium 960.6 mg40%
Total Carbohydrates 26 g8.8%
Dietary Fiber 1.2 g4.7%
Sugars 3.4 g
Protein 14 g28.6%
Vitamin A 5% Vitamin C 8.4%
Calcium 15.5% Iron 11%
*Based on a 2000 Calorie diet