Savoury Soup au Lait
This recipe is taken from the 1983 Milk Calendar. The mellow taste of garlic adds great flavour to this time-saving soup.
- Prep: 5 min
- Cooking: 25 min
Yields 4 servings
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Ingredients
- 1 tbsp (15 mL) butter
- 1 medium onion sliced
- 3 to 4 garlic cloves minced
- 3 cups (750 mL) Milk
- 1 tsp (5 mL) salt
- A pinch of Cayenne pepper
- A pinch of ground nutmeg
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- 4 slices toasted French bread
- 1 cup (250 mL) shredded Canadian mozzarella cheese
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Preparation
In a saucepan, sauté onion and garlic in butter slowly until soft. Add milk; simmer for 20 min. Add seasonings and 1 tbsp (15 mL) Parmesan cheese.
Place toasted French bread slices in bottom of 4 individual ovenproof soup bowls; sprinkle Mozzarella cheese and remaining Parmesan over toast; pour in soup.
Heat in oven or under broiler until cheese is melted and golden brown.
Tips
Nutritional information
Per serving| Energy: | 347 Calories |
| Protein: | 21 g |
| Carbohydrate: | 32 g |
| Fat: | 15 g |
| Fibre: | 1.4 g |
| Sodium: | 1239 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 41 % / 534 mg |
| Vitamin B12: | 89 % |
| Vitamin D: | 49 % |
| Selenium: | 44 % |
| Phosphorus: | 38 % |
