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French Garden Soup with Toasted Cheese Croutons

Makes: 6 servings Yield: 6 main dish servings or 12 appetizer servings
Prep 25 mins Cook 36 mins to 37 mins Broil 2 mins to 3 mins
French Garden Soup with Cheese Croutons
Ingredients
  • 2  tablespoons  butter
  • 1  small  fennel bulb, trimmed, cored, and finely chopped
  • 1  cup  pearl onions, peeled and halved
  • 1  cup  baby green beans, trimmed and cut into 1-inch pieces
  • 1  cup  baby or small carrots, trimmed and thinly sliced
  • 3  cups  homemade vegetable broth or two 14.5-ounce cans vegetable or chicken broth
  • 1 14 1/2 ounce can  petite diced tomatoes, undrained
  • 1  cup  dry white wine, homemade vegetable broth, or canned vegetable or chicken broth
  • 2  teaspoons  herbes de Provence, crushed
  • 1  cup  shelled peas or frozen peas
  •  Salt and ground black pepper
  • 4  ounces  firm feta or Halloumi cheese (not crumbled)
  • 1  egg white
  • 2  tablespoons  water
  • 1  tablespoon  Dijon-style mustard
  • 1/2  cup  fine dry bread crumbs
  •  Nonstick olive oil cooking spray
Directions

1. In a Dutch oven melt butter over medium heat. Add fennel and pearl onions; cook for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until vegetables are tender. Season with salt and pepper.

2. Meanwhile, for croutons, preheat broiler. Cut cheese into 1/2-inch pieces. In a shallow dish whisk together egg white, water, and mustard. Place bread crumbs in another shallow dish. Dip cheese pieces in egg white mixture coating all sides. Toss cheese with bread crumbs until coated on all sides. Place coated cheese pieces on a baking sheet. Lightly coat croutons with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or just until coating is crisp and golden but cheese is not melted.

3. To serve, ladle soup into bowls. Top with croutons.

Nutrition Facts (French Garden Soup with Cheese Croutons)
  • Servings Per Recipe 6,
  • cal. (kcal) 241,
  • Fat, total (g) 9,
  • chol. (mg) 27,
  • sat. fat (g) 5,
  • carb. (g) 27,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 9,
  • pro. (g) 8,
  • vit. A (IU) 4325,
  • vit. C (mg) 36,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1014,
  • Potassium (mg) 688,
  • calcium (mg) 202,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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