Soup au Gratin

Soup au Gratin

Yield:4

1 x large chopped onion
2 x cloves garlic, minced
1 x large potato, peeled and diced
1 x baguette bread
sliced Canadian provolone cheese, shredded
5 cup (1.25 L) broth of your choice: tomato juice or vegetable, chicken or beef broth
4 cup (1 L) vegetables of your choice: sliced carrots, zucchini and celery or chopped broccoli, cauliflower and leeks or sliced mushrooms and (19 oz/ 540 ml) can drained lentils herbs of your choice: marjoram, thyme, ground cumin or bay leaf

Directions:

Soup au Gratin:

In a large saucepan, cook chopped onion and garlic in a little melted butter until soft. Add potato, broth, vegetables and herbs to taste. Simmer, uncovered, 10 minutes.

Process half of the mixture in blender until smooth. Stir purée back into saucepan.
Ladle soup into ovenproof bowls, top with toasted slices of baguette bread and Canadian Provolone.

Broil until cheese is melted.