Caramelized Garlic-Onion Bisque
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
10 cups
ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups garlic cloves, peeled (4 large heads)
- 5 onions, thinly sliced
- 2 large shallots, sliced
- 1 russet potato, peeled and sliced
- 3 tablespoons sherry wine vinegar
- 1 tablespoon fresh rosemary, chopped
- 6 cups chicken broth
- 1⁄2 cup heavy cream
- 1⁄2 cup buttermilk, well-shaken
- white pepper
directions
- Melt oil and butter in a large heavy pot over moderately low heat.
- Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes.
- Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes.
- Stir in potato, vinegar, and rosemary.
- Increase heat to high and saute, stirring, for 2 minutes.
- Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
- Puree soup in 3 batches in blender (use caution when blending hot liquids) until very smooth.
- Stir in cream and buttermilk and season with salt and white pepper.
- Serve hot.
- Soup can be made (without cream and buttermilk) 2 days ahead and chilled, covered. Do not bring to a boil once buttermilk has been added.
- Serves 8 to 10 as a first course.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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