Nov 12, 2006
Potage Bonne Femme
- 2 tbsp olive oil
- 1 onion, minced
- 8 garlic cloves, crushed
- 3 lb russet potatoes, peeled, cut to 1/4 inch cubes
- 1/3 cup heavy cream
- 1 cup light beer
- 7 cups chicken stock
- 1 tsp dry rosemary
- 1 tsp dry thyme
- salt
- pepper
- 4 slices french bread, toasted, crust removed
- 4 oz. gruyere, sliced thin
- Heat the olive oil in a dutch oven and then saute the onion for 10 minutes.
- Add the garlic and cook for 2 minutes.
- Add the potatoes, beer, cream and stock. Stir in all the herbs. Season with salt and pepper.
- Bring to a boil, reduce the heat, cover and simmer for 40 minutes.
- Preheat the oven to 400 F.
- Just before serving the soup, lay the cheese on the bread and back until melted.
- Ladle the soup into bowls and lay one piece of the bread on each. Serve.
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