James Aldwin C Tongson HE A70

LETTUCE SOUP w/ GARLIC CHEESE BREAD

Ingredients:
138 g Butter 50ml double cream

1 large onion peeled and finely chopped 1 Baguette

1 large lettuce, washed and finely shredded 4 cloves of Garlic (Finely minced)

1 L of chicken stock 1/3 cup of parsley (Chopped)

Salt and Pepper ½ cup of Shredded Mozzarella

Procedure:
Heat 25 g of butter in sauce pan, add the onion and fry gently until soft, taking care that the onion does
not colour. Add the lettuce and cook in the butter for a few minutes, then add the stock and seasoning.
Bring to boil, cover and simmer for about 7 minutes. Purée the mixture in a blender and pass through a
fine sieve. Return to the sauce pan. Bring to the boil, remove from the heat and gradually add the
cream. Serve hot sprinkled with chopped parsley. For the accompaniment. Mix the minced garlic, butter
and chopped parsley. Then cut the baguette into short and straight sizes. Spread the mixture in the
bread, put it in the baking sheet and bake it for 10 mins. Remove from the oven and serve.

Title: Cooking for Slimmers (St. Michael COOKERY LIBRARY) by: Carol Bowen
 FRENCH ONION SOUP w/ GARLIC CHEESE BREAD
Ingredients:
3 large onions thinly sliced 1/3 cup of parsley (chopped)

700 ml brown stock ½ Shredded Mozzarella cheese

1 Baguette 2 X 5 ml spoons of beef extract

3 cloves of garlic (Finely minced) Salt and freshly ground black pepper

Procedure:
Put the onions, stock, beef extract and seasoning into a sauce pan and simmer for 30 minutes. Remove
from heat, pour into individual soup bowls and top with a sprinkling of grated cheese. Serve
immediately. For the accompaniment. Mix the minced garlic, butter and chopped parsley. Then cut the
baguette into short and straight sizes. Spread the mixture in the bread, put it in the baking sheet and
bake it for 10 mins. Remove from the oven and serve.

Title: Cooking for Slimmers (St. Michael COOKERY LIBRARY) by: Carol Bowen