Ingredients
- 8 tablespoons butter
- 4 ounces flour
- 1 1/2 quarts chicken stock
- 4 cloves garlic
- 2 sprigs thyme
- 1/2 cup whipped cream
- Salt and white pepper
- 1/2 cup cheese, grated Parmesan
- 1/2 cup cheese, grated Gruyere
- 1/2 cup cheese, grated Blue
- ½ cup cheese, grated Fontina
For the Wine Syrup
- 1 pint red wine
- 1/2 cup brown sugar
Nutrition Information
Serving size:
Carbohydrate: (0%)
Protein: (0%)
Total Fat: (0%)
Saturated Fat: (0%)
Cholesterol: (0%)
Sodium: (0%)
Dietary Fiber: (0%)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Sauté the garlic in the butter, add the flour and make a roux. Add the stock and bring to a boil. Add the thyme and cook for 20 minutes, then add the cream and cook for 10 minutes. Season well and remove the thyme. Take the soup off the boil and add the cheese, whipping until well incorporated. Top with your favorite garlic croutons and bake for three minutes at 450° F until the croutons are golden brown and boiling over slightly. Finish with the wine syrup and a few chopped chives.
For the Wine Syrup: Combine the wine and sugar in a saucepan and bring to a boil. Reduce by one quarter until the mixture has thickened slightly. Cool and reserve for the top of the soup.
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