*  Exported from  MasterCook  *

                  "Four-Onion" Soup with Garlic Croutons

Recipe By     : Eat More, Weigh Less
Serving Size  : 6    Preparation Time :0:00
Categories    : Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        onions
   1      bunch         leeks -- about 6
  12                    shallots
   7      cups          water or vegetable stock
                        salt
                        white pepper
   1      clove         garlic
   6      slices        whole wheat sourdough bread
   1      bunch         chives -- snipped fine

   Peel the onions, cut them in half lengthwise, then into very thin length-wise slices.  
Cut the leeks in half lengthwise and wash them well. Cut the leeks into 1/4-inch
 crosswise slices (the green tops can be saved for stock).    Peel and slice the
 shallots into thin slices.  Place the onions, shallots, and leeks in a heavy pot with
 1 cup of water or vegetable stock.  Over medium heat, cook the vegetables until
 the water has evaporated and the vegetables
have begun to soften without coloring.  At this point add 6 cups of water o
r vegetable stock and salt and white pepper to taste.  Simmer for 1/2 hour.  
  194 calores, 1.1 grams fat per 1 cup serving with croutons.
 Remove 2 cups of liquid and vegetables to a blender or food processor.
 Puree well and return the puree to the remaining soup. 
 Cut the garlic cove in half and rub the bread slices with the cut side of the clove. Toast under a broiler.  
  Put 1 slice of bread into each of 6 bowls, pour the soup over, and garnish with the chives.

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NOTES : Cooking the onions in the water until the water evaporates brings out their sweetness without sauteing in fat.  Vegetables stock can be used instead of the water for a richer flavor.
Nutr. Assoc. : 0 0 0 0 0 0 0 1644 0