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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Great way to use up that last chunk of bread, and some veggies (toss in whatever veggies you have) - just make sure you have nice quality cheese. Ingredients:
1 -2 tablespoon unsalted butter |
1 1/2 cups day-old french bread, cut into 1/2 inch cubes |
2 tablespoons unsalted butter |
1 large onion, chopped fine |
2 tablespoons flour |
1/2 cup dry white wine |
5 cups chicken stock |
1 bay leaf |
1/2 teaspoon salt (or to taste) |
1 pinch white pepper |
1/2 cup diced carrot |
1/2 cup tiny cauliflower floret |
1/2 cup thin-sliced green beans |
1/4 cup whipping cream |
sharp cheddar cheese, grated (3 cups) |
Directions:
1. Preheat oven to 350.
2. Prepare the croutons, melting butter in a large ovenproof skillet over medium-low heat.
3. Stir in the bread cubes, tossing them to coat with the butter.
4. Transfer the skillet to the oven and bake the croutons for 12- 15 minutes, stirring occasionally, until golden brown and crisp.
5. (These can be made ahead and kept in a zip bag) Prepare the soup, melting the butter in a large saucepan over medium heat.
6. Stir in the onion, saute until soft and translucent, about 5 minutes.
7. Sprinkle in the flour, stirring to combine, and cook an additional couple of minutes.
8. Whisk in the wine, followed by the stock, and add the bay leaf, salt, and pepper.
9. Simmer for 5 minutes, then stir in the carrots, cauliflower, and green beans, and cook just until the vegetables are tender, 8- 10 additional minutes.
10. Pour in the cream and then mix in the cheese until melted and heated through.
11. Remove from the heat immediately and ladle into bowls.
12. Scatter the croutons equally over the bowls and serve.
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