Preparation:
In a large skillet over medium heat, saute onions, celery, apples and
shallots
in 2 tbs. butter until tender. Add 2 cups chicken stock and simmer until
liquid is reduced by half. Add garlic and herbs. Stir in croutons. Serve
immediately or put in baking dish and bake at 350 until crunchy.
Note: Garlic Puree: Roast garlic bulb in 350 degree oven for 20 minutes or
until softened. Peel and mash. |
