Ingredients
-
2 pounds Yukon Gold potatoes, peeled and cut into small cubes
-
4 cloves garlic, minced
-
2 tablespoons butter, softened
-
1/2 cup all-purpose flour
-
4 cups chicken stock (preferably homemade)
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 cup sour cream
-
1/2 cup milk
-
1/4 cup shredded sharp Cheddar cheese
-
2 tablespoons fresh chopped parsley
-
1 pound gluten-free whole wheat spaghetti noodles
Directions
Subtitle: Enjoy the Flavorful, Hearty Soup Made With Traditional Ingredients
Description: This classic French onion soup is a crowd pleaser, made with traditional ingredients that will satisfy your cravings for rich, hearty flavor. The addition of gluten-free pasta noodles makes this recipe even more versatile!
Ingredients:
– 2 pounds Yukon Gold potatoes, peeled and cut into small cubes
– 4 cloves garlic, minced
– 2 tablespoons butter, softened
– 1/2 cup all-purpose flour
– 4 cups chicken stock (preferably homemade)
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup sour cream
– 1/2 cup milk
– 1/4 cup shredded sharp Cheddar cheese
– 2 tablespoons fresh chopped parsley
– 1 pound gluten-free whole wheat spaghetti noodles
Instructions:
1. Preheat oven to 375°F. In a large pot, bring the chicken stock, salt, and pepper to a boil. Add the potatoes and simmer until tender, about 20 minutes. Drain the potatoes and set aside.
2. Melt the butter in a medium saucepan over low heat. Add the garlic and cook for a few seconds before adding the flour. Whisk together the flour and garlic mixture until smooth. Gradually whisk in the hot chicken stock, stirring constantly, until the roux has thickened slightly. Taste for seasoning and adjust as necessary.
3. Meanwhile, in a separate bowl, combine the sour cream, milk, and shredded cheese. Season with salt and pepper to taste. Set aside.
4. Cook the noodles according to package directions, reserving ¼ cup of the cooking water if desired. Drain the noodles well and return them to the pan with the reserved water if using.
5. Divide the soup among eight serving bowls. Top each bowl with a generous amount of the creamy cheese sauce, garnish with fresh chopped parsley, and serve immediately.
Difficulty Level: Easy
Servings: 8
Note: For best results, use high quality ingredients like organic potatoes and chicken stock. If you prefer thicker soups, increase the portion of flour used when making the roux.
Total Time Needed: 45 minutes (including preparation and cool down time).
Nutrition Information: Calories per Serving – 335 calories; Protein per Serving – 12 grams; Carbohydrates per Serving – 43 grams; Total Fat per Serving – 13 grams.
Steps
|
1
Done
|
Preheat oven to 375°F. In a large pot, bring the chicken stock, salt, and pepper to a boil. Add the potatoes and simmer until tender, about 20 minutes. Drain the potatoes and set aside. |
|
2
Done
|
Melt the butter in a medium saucepan over low heat. Add the garlic and cook for a few seconds before adding the flour. Whisk together the flour and garlic mixture until smooth. Gradually whisk in the hot chicken stock, stirring constantly, until the roux has thickened slightly. Taste for seasoning and adjust as necessary. |
|
3
Done
|
Meanwhile, in a separate bowl, combine the sour cream, milk, and shredded cheese. Season with salt and pepper to taste. Set aside. |
|
4
Done
|
Cook the noodles according to package directions, reserving ¼ cup of the cooking water if desired. Drain the noodles well and return them to the pan with the reserved water if using. |
|
5
Done
|
Divide the soup among eight serving bowls. Top each bowl with a generous amount of the creamy cheese sauce, garnish with fresh chopped parsley, and serve immediately. |
