Directions:
- Heat the olive oil in a large soup pot. Add the onions and garlic. Cook over medium heat for 10 - 12 minutes until the garlic and onions begin to caramelize.
- Add the wine, cover and cook for 10 minutes, stirring occasionally.
- Add the stock and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
- Add the bread and allow the soup to sit without heat for 10 minutes.
- Remove the bay leaf. In batches pour the soup into the blender and puree until smooth. As each batch is pureed pour into another pot, keeping warm over low heat.
- Add the cream. Salt and pepper to taste.
- Garnish with finely shredded Gruyere when serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 665.75 Kcal (2787 kJ) | ||
| Calories from fat | 189.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21g | 32% | |
|---|---|---|---|
| Cholesterol | 52.88mg | 18% | |
| Sodium | 1009.61mg | 42% | |
| Potassium | 551.11mg | 12% | |
| Total Carbs | 83.86g | 28% | |
| Sugars | 10.18g | 41% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 26.73g | 53% | |
| Vitamin C | 5mg | 8% | |
| Iron | 4.9mg | 27% | |
| Calcium | 238.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 134.68 Kcal (564 kJ) | ||
| Calories from fat | 38.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 32% | |
|---|---|---|---|
| Cholesterol | 10.7mg | 18% | |
| Sodium | 204.24mg | 42% | |
| Potassium | 111.49mg | 12% | |
| Total Carbs | 16.96g | 28% | |
| Sugars | 2.06g | 41% | |
| Dietary Fiber | 0.63g | 13% | |
| Protein | 5.41g | 53% | |
| Vitamin C | 1mg | 8% | |
| Iron | 1mg | 27% | |
| Calcium | 48.3mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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