Good day! The recipe I got from a friend ina, living in the center of France, and she in turn is from the butcher of Michel, who loves to pamper their friends with this soup. I want to add his version to the collection cook. ru. This soup the French like to serve during long holidays (New year, Christmas, wedding) in the morning. But it can also be cooked on the first or dinner, instead of hot.
|Cooking time 150 minutes||Number of servings 6|
Fill a pot with cold water (2 l), add meat (300 gr), 1 onion (to stick cloves 2 pieces), peeled and coarsely chopped carrot (1 piece), thyme, parsley and Bay leaf. Bring to boil and cook under lid on low heat for 1.5 hours.
To extract from the broth. Optionally, the carrots, finely chop and add to broth.
Also to do with meat. Finely chop and add to broth.
Onions (600 g) finely chop and fry until Golden brown in olive mix (3 tbsp) butter 30 gr. Be careful not to overcook! Finally add 100 ml of wine, then 3 minutes and add all to the broth.
Add salt and pepper to taste. The soup cook another 30 minutes.
Meanwhile, prepare the breadcrumbs. Sliced bread (6 slices) and dry them in the oven under the grill at maximum temperature for 3-5 minutes.
Before serving the soup, pour into bowls, pour crackers, then grated cheese and put in oven at maximum temperature, once the cheese melted the dish is ready to serve. Bon appetit!