Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3 lrg Onions, sliced (incorporate different varieties together - it lends something)
- 1/2 c. Water
- 3 x Cloves garlic, chopped
- 7 1/2 c. Water
- 1/3 c. Low sodium tamari, or possibly 3/4 t salt or possibly salt-free seasoning
- 2 1/2 Tbsp. Nutritional yeast
- 2 Tbsp. Dry white wine or possibly dry sherry (optional)
- 1 tsp Dry mustard
- 1/4 tsp Onion pwdr
- 1/4 tsp Paprika
- 1/4 tsp Fresh cracked black pepper
- 1 pch Turmeric, thyme, marjoram and dill
- 1 c. Water
- 2 Tbsp. Fresh-squeezed lemon juice
- 1 Tbsp. Tahini (the larger amount makes it cheesier) (up to 2)
- 2 Tbsp. Nutritional yeast
- 2 Tbsp. Quick-cooking rolled oats
- 4 tsp Arrowroot (or possibly cornstarch)
- 1 1/2 tsp Onion pwdr
- 1/4 tsp Salt
- 6 piece French bread, sliced 1/2-inch thick and toasted
Direcciones
- To make the soup itself, cook the first three ingredients in a large pot over medium-low heat for 45 min (or possibly till the onions are tender). Add in more water if the onions begin to stick. Stir in the next 9 ingredients to complete the broth. Bring up to a boil, then reduce the heat and simmer for 15 min. To make the Gruyere cheese topping, place the next 8 ingredients in a food processor or possibly blender, and process till completely smooth. Pour into a small saucepan and cook over a medium heat, stirring constantly, till the sauce is smooth and thick. Cover and set aside. Get out six soup bowls and place a piece of french bread (toasted) in the bottom of each. Ladle the soup in, over the bread. Top each bowl with several spoonfuls of the Gruyere cheese mix, and sprinkle with a little nutritional yeast. Serve immediately. Alternately, you can spread each of the toast slices with a thick helping of the cheese sauce, sprinkle them with a little nutritional yeast, and then float them atop the soup in each bowl.
- Optional additions: 1 t prepared white horseradish (simmered with broth for final 5 min) a few toasted and pulverized almonds (sprinkled on top, at the end, with the yeast)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3005g | |
| Calories 1463 | |
| Calories from Fat 143 | 10% |
| Total Fat 16.58g | 21% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3261mg | 136% |
| Potassium 1355mg | 39% |
| Total Carbs 273.47g | 73% |
| Dietary Fiber 19.5g | 65% |
| Sugars 29.11g | 19% |
| Protein 55.11g | 88% |
