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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can." -Laurie Colwin

The refrigerator light goes on...

OK, so this isn't really French Onion soup, but I titled the recipe that way because of the croutons and Swiss cheese on top. The flavor of this is entirely different: where true French Onion Soup would be more savory, this version is creamy, sweet, and a bit herbaceous.

 
 

Creamy French Onion and Leek Soup



Servings: 2 | Serving size: about 1 1/2 cups soup with cheese and croutons

Cooking time: 45 minutes

This recipe can easily be multiplied. This recipe does make very good leftovers, provided that the cheese and croutons are kept separate, added at the last minute, and the bowls placed under the broiler to melt the cheese.

2 slices whole grain or gluten free bread
2 tsp. olive oil
2 large shallots (thinly sliced)
1 large leek (cut lengthwise and then thinly sliced crosswise)
1 cup vegetable stock
2 ounces goat cheese
1/8 tsp. salt
to taste fresh ground black pepper
1/2 cup milk
4 ounces reduced fat Swiss cheese (grated)

Creamy French Onion and Leek Soup from Dr. Gourmet

Place a large skillet in the oven and preheat to 375F.

Place the whole grain bread in the oven directly on the rack.

Add the oil and shallots to the skillet, stir, and return to the oven.

Cook the shallots for about 5 to 7 minutes or until lightly browned. Stir occasionally.

Remove the (toasted) bread from the oven and set aside while the onions and leeks are cooking.

Add the green part of the leeks and cook for 5 minutes. Stir occasionally.

Add the white part of the leeks and cook for 10 minutes. Stir occasionally.

Add the vegetable stock, goat cheese, salt, pepper, and milk to the skillet. Stir.

Return the skillet to the oven for about 3 minutes, then remove and stir until the goat cheese is melted and the soup is creamy.

Divide the soup between two high sided oven proof bowls.

Cut the bread into 1/2 inch squares and sprinkle over the soup.

Top with the grated Swiss cheese.

Return the bowls to the oven and bake for about 7 to 10 minutes or until the Swiss cheese is melted.

Serve.

Nutrition Facts

Serving size = about 1 1/2 cups soup with cheese and croutons

Servings = 2

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Amount Per Serving

Calories 541 Calories from Fat 234
  % Daily Value
Total Fat 26g 40%
    Saturated Fat 13g 65%
    Monounsaturated Fat 4.5g  
    Trans Fat 1g  
Cholesterol 45mg 15%
Sodium 577mg 24%
Total Carbohydrates 51g 17%
    Dietary Fiber 8g 32%
    Sugars 17g
Protein 32g
Vitamin A 60% Vitamin C 45%
Calcium 15% Iron 30%
Vitamin K 84mcg Potassium 678mg