By Josée Robitaille
A perfect soup for a chilly fall day.
- Prep: 20 min
- Cooking: 30 min
- 3 tbsp (45 mL) butter
- 6 cups (1.5 L) minced Spanish onion
- 5-6 branches fresh thyme
- 2 bay leaves
- 3 tbsp (45 mL) flour
- 3 cups (750 mL) milk
- 1 cup (250 mL) sodium-reduced vegetable broth
- 6 slices of French baguette rounds toasted
- 1/2 clove garlic
- 1/4 cup (60 mL) grated Swiss cheese
- Salt and pepper to taste
In a large pot, melt butter over medium-high heat, add onion, thyme, bay leaves. Cook covered for 15 minutes, stirring regularly to lightly caramelize. Add flour and cook 1 minute. Add milk and broth, season, cover and cook 15 minutes over medium-low heat.
Remove the thyme stems and bay leaves. Purée soup using blender until homogenous. Rub one side of toasted baguette rounds with garlic and sprinkle with cheese. Place under grill until golden. Serve the crostini with the soup.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||22 % / 240 mg|
|Vitamin B12:||41 %|
|Vitamin D:||32 %|