Tis the season for soup.
Am I right?
I have a few tasty soup and stew recipes (many of which I have already shared on here). I’m constantly on the look out for new soup recipes, though. I could eat soup every day when the weather is crisp. There is something about a bowl of hot soup or stew and a hunk of artisan crusty bread that just says “comfort food.”
I am going to take a leap today. I am posting a recipe I have yet to actually try myself. But my friend, Briana, came across this recipe at Tasty Kitchen. She tried it and fell in love. And since then, it has been floating around my group of gal pals, who each have tried making it and subsequently fell in love.
It’s now on my TO DO list.
Like, this weekend.
But, I didn’t want to hold out on you for too long. I mean, me keeping this recipe from you could apparently mean hindering you from falling in culinary love. And I’m not about to be that kind of blogger.
So I encourage you: try it out. Let me know what you think.
- 1 Tablespoon Olive Oil
- 1 cup Onions, Thinly Sliced
- 12 cloves Peeled Garlic, Smashed
- 1 cup Dry White Wine
- 1 quart Chicken Stock
- 1 leaf Bay
- 2 cups French Bread, Torn Into Pieces
- ¾ cups Heavy Cream
- ½ cups Shredded Gruyere