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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brush the bread slices with olive oil and toast in a 350 degree oven until dry, about 10 minutes. Set aside. | 2. In a large saucepan, combine the water, salt, garlic, bay leaves, and sage. | 3. Bring to a boil over high heat, reduce the heat to medium low, cover, and cook for 20 minutes or until the garlic is very soft. | 4. Remove the bay leaves and sage sprig, and puree the soup in a blender. | 5. Pour it back into the pan, cover, and let steep until you are ready to serve it, at least 10 minutes. | 6. Heat your soup plates in the oven for a few minutes, then layer their bottoms with the toasted bread slices. | 7. Sprinkle the toast with the cheese, then with any remaining olive oil. | 8. Reheat the soup to a boil, ladle it over the toast, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	4 -12	slices		0.0	0.0	0.0	0.0
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
water	4	cups		0.0	0.0	0.0	0.0
salt				-	-	-	-
garlic clove	24		sliced	-	-	-	-
bay leaf	2			-	-	-	-
sage	1	sprig		-	-	-	-
gruyere cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.