Onion Soup With Shallot Toasts
|Chopped leeks||4 Cup (64 tbs) (Coarsely Chopped)|
|Low sodium chicken stock||2 Cup (32 tbs)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Dried thyme||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Chopped shallots||1 Cup (16 tbs)|
|Italian bread||6 Ounce|
|Grated parmesan cheese||2 Tablespoon|
1. In a medium-size saucepan combine the leeks, stock, onion, garlic, sherry, thyme, bay leaf, white pepper and 1 1/2 cups of water, and bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer 1 hour.
2. Remove and discard the bay leaf. Using a slotted spoon, transfer the solids from the soup to a food processor or blender and process until pureed. Return the puree to the pan, cover and set aside.
3. Preheat the broiler.
4. Meanwhile, melt the margarine in a small skillet over medium-high heat. Add the shallots and saute 1 to 2 minutes, or until they begin to brown.
5. Toast the bread slices under the broiler 1 minute on each side, or until golden; set aside.
6. Reheat the soup over medium-high heat, stirring occasionally, 3 to 5 minutes, or until heated through.
7. Meanwhile, divide the shallots among the slices of toast, sprinkle them with Parmesan and broil for another minute, or until golden brown and fragrant. Divide the soup among 4 bowls, top with the toasts.