Potato And Squash Soup With Walnut Gruyere Toast
|Finely chopped onions||1 Cup (16 tbs)|
|Peeled diced potatoes||3 Cup (48 tbs)|
|Butternut squash||3 Cup (48 tbs), peeled and diced|
|Chicken stock||4 Cup (64 tbs)|
|Finely shredded spinach||1 Cup (16 tbs)|
|Finely sliced green onions||1⁄4 Cup (4 tbs) (Use Green Part Only)|
|Cider vinegar||3⁄4 Teaspoon|
|For walnut-gruyere toast|
|Italian bread slice/French bread slice||6|
|Shredded gruyere cheese||6 Ounce (2 Cups Or 175 Gram)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
In large heavy saucepan, melt butter over low heat; cover and cook onions for 3 to 5 minutes or until softened. Stir in potatoes and squash, coating evenly.
Pour in stock; cover and bring to boil over high heat. Reduce heat and simmer for about 30 minutes or until vegetables are tender. Remove from heat. Mash vegetables lightly to thicken soup but do not puree. Stir in spinach, green onions, vinegar, and salt and pepper to taste.
Walnut-Gruyere Toast: Meanwhile, broil bread on one side about 4 inches (10 cm) from heat until toasted. Turn and sprinkle with Gruyere, Parmesan and chopped walnuts; broil until cheese is bubbly and nuts are toasted.
Ladle soup into bowls. Float 1 toast on each; garnish with walnut half (if using).