Vegetarian Planet--Potage Bonne Femme

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* Exported from MasterCook *

 

Potage Bonne Femme

 

Recipe By : Vegetarian Planet, Didi Emmons, pg 101

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Planet

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

3 cups chopped onions

6 cloves garlic

3 pounds russet potatoes, peeled & cut -- into 1/4 " cubes

1 cup light colored beer*

7 cups water

2 teaspoons minced fresh rosemary -- (or 1 tsp dried)

2 teaspoons minced fresh tarragon -- (or 1 tsp dried)

2 teaspoons minced fresh thyme -- (or 1 tsp dried)

1 teaspoon salt

freshly ground black pepper to taste

6 slices good white or whole-wheat sandwich bread

4 ounces imported Gruyere cheese -- 6 thin slices

 

In a large pot over medium heat, heat the olive oil and the onions. Cook the

onions for 10 to 15 minutes or until the onions begin to caramelize. Add the

garlic and cook another 2 minutes. Add the potatoes, beer, water, rosemary,

tarragon, thyme, salt & pepper. Bring the soup to a boil, then turn the heat to

low, and cover the pot. Let the soup simmer for 40 minutes.

 

While the soup is simmering, make the croutons. Preheat the oven to 400 ° F.

Cut the crusts off the bread slices. Toast the bread in the oven until it is

golden. Remove the toast but keep the oven on if you're going to serve the soup

as soon as it is finished.

 

Just before serving the soup, lay the cheese slices on the croutons. Place the

croutons on a baking sheet and bake them at 400 ° F just until the cheese has

melted. Ladle the soup into bowls, ladle one crouton atop each bowl and serve.

 

Variation: For a richer soup, add 1/3 cup heavy cream at the end of step 1.

 

 

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NOTES : *Rolling Rock recommended - a dark beer would make the soup bitter.