- 1 tablespoon unsalted butter
- 4 cups garlic cloves
- 2 cups vertically sliced sweet onion
- 1 cup cubed peeled potato
- 2 tablespoons fresh thyme leaves
- 4 cups unsalted chicken stock
- 2 cups water
- 3/4 teaspoon kosher salt
- 1 (2-inch) strip lemon rind
- 1 (1-ounce) slice, cubed French bread, stale or oven-dried
- 1/4 cup buttermilk
- 1 1/2 tablespoons sherry
- 1/3 cup toasted breadcrumbs
- 2 tablespoons grated pecorino Romano
- 1 tablespoon parsley
- 2 teaspoons lemon rind
- calories 105
- fat 1.8 g
- satfat 1.1 g
- sodium 219 mg
How to Make It
Melt butter in a Dutch oven over medium-low heat. Add garlic cloves, onion, potato, and thyme. Cover and cook 25 minutes, stirring occasionally.
Add stock, water, salt, and 2-inch strip of lemon rind. Bring to a simmer; cover and cook at low 20 minutes or until very tender. Discard rind.
Add bread. Stir with a wooden spoon, scraping bottom of pan.
Pour half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Drape a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat with remaining soup. Return pureed soup to pan.
Stir in buttermilk; heat over medium-high heat until very hot (do not boil). Stir in sherry. Top soup with a mixture of toasted breadcrumbs, grated pecorino Romano, parsley, and lemon rind.
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