Caramelized Garlic-Onion Bisque |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This was in the You Asked For It column in the October 1999 Gourmet magazine. It sounds really interesting and had several good reviews. I'm guessing at times - I don't have a clue how long it would take to peel 4 large heads of garlic, lol. When I make it, I might roast the garlic first to make that step easier. 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:
1. Melt oil and butter in a large heavy pot over moderately low heat.
2. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes.
3. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes.
4. Stir in potato, vinegar, and rosemary.
5. Increase heat to high and saute, stirring, for 2 minutes.
6. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
7. Puree soup in 3 batches in blender (use caution when blending hot liquids) until very smooth.
8. Stir in cream and buttermilk and season with salt and white pepper.
9. Serve hot.
10. 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.
11. Serves 8 to 10 as a first course.
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