Preparation
Cut the bread into cubes. Heat half of the butter in a frying pan and brown the croutons until golden. Set them aside in a bowl.
Melt the remaining butter in a saucepan.
Slice the garlic cloves and briefly brown them in the butter.
Dice the onions finely and add them to the pot.
Sauté everything gently, then deglaze with white wine and chicken stock.
Simmer for 10 min, then add the milk and cream.
Bring briefly to a boil and blend until smooth.
Season with salt and pepper.
Serve hot, topped with a few croutons, chopped chives, and a sprinkle of paprika.
Recipe from the book “Les légumes du Pays de Fribourg”, published by Association Terroir Fribourg
For 4 people
Preparation : 15 min
Cooking : 30 min
Ingredients and products
- 40 g butter
- 70 g peeled garlic cloves
- 150 g peeled onions
- 10 cl white wine
- 10 cl chicken stock
- 40 cl milk
- 20 cl cream
- 40 g wholemeal bread croutons
- Chopped chives
- Paprika powder
- Salt and pepper
