Serves 4

Ingredients

  • Potts' Veal Stock
  • 2 slice onions
  • 2 cloves of crushed garlic
  • 1 glass of Red Wine
  • 3 tablespoons of Chopped parsley
  • A couple of sprigs of thyme
  • Bay leaf
  • Baguette 1cm thick
  • Grated Gruyère cheese

Method:

  1. Fry onion and garlic in a little oil until the onions start to brown.
  2. Add Potts Veal Stock and equal amount of water and a glass of red wine
  3. Add parsley and thyme and bay leaves and bring to a simmer for 30 mins.
  4. Season to taste
  5. Put soup in to small bowls and top with lightly toasted French bread. Cover toast with Gruyère cheese and put under the grill until cheese has melted.
May 19, 2016 by Michelle Potts
Tags: lunch Soup Stock