10 nice tomatoes cut in half horizontally. Sprinkle with salt, pepper and herbs de provence and then some nice olive oil. Throw in 10 small to medium cloves of garlic. In the oven at 450 for 30 mins or so. When cooled blend with a 32oz chicken stock and another 1/4 cup of olive oil. Simmer to concentrate a bit...up to half an hour.
Bake 1 in. sq. croutons salted and brushed with olive oil.
Make Mornay sauce....basically mix even parts butter and flour in a warm pan until thick. Add 2x that volume in whole milk and stir until thick. grate in some nice parmesan and young emmentaler. Bechamel add cheese.
Plate it croutons then mornay then soup.
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