Caramelized Onion & Roasted Garlic Bisque

"Two of my favourite things in a cream soup."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Remove the papery outer skin from garlic, but do not peel or separate cloves.
  • Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  • Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  • Set pulp aside.
  • Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  • Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  • Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  • Add garlic pulp, remaining salt and milk to onion mixture.
  • Simmer 8 minutes or until thoroughly heated.
  • Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
  • Garnish with sour cream and toasted caraway seeds (optional).

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Reviews

  1. very good soup! It takes a long time to make, but it's a delicious bisque and has good health benefits because of the onions and garlic! It tastes much more fattening than it is, too!
     
  2. I made this soup to start off Christmas dinner. It was perfect. I didn't have any caraway seeds, so i did a rye toast with gruyere cheese as garnish. It was phenomenal!
     
  3. Well I'm not sure which are Evelyn's two favourite things in this recipe, but I just loved how garlicky, oniony, leeky and creamy this was. And the thyme was just the right herb here. A fabulous soup that I'll be making again. I didn't have any caraway seeds on hand when I made this, but I'll make sure that I do next time. Thank you for sharing this wonderful recipe! We all loved it.
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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