Caramelized Onion & Roasted Garlic Bisque |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Two of my favourite things in a cream soup. Ingredients:
1 large whole head of garlic |
1 1/2 tablespoons olive oil |
9 cups thinly sliced sweet onions |
2 1/2 cups sliced leeks |
1 teaspoon salt |
1 teaspoon dried thyme |
2 tablespoons flour |
1/3 cup dry white wine |
30 ounces chicken broth |
2 cups milk |
6 tablespoons sour cream |
toasted caraway seed (optional) |
Directions:
1. Preheat oven to 350°F.
2. Remove the papery outer skin from garlic, but do not peel or separate cloves.
3. Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
4. Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
5. Set pulp aside.
6. Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
7. Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
8. Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
9. Add garlic pulp, remaining salt and milk to onion mixture.
10. Simmer 8 minutes or until thoroughly heated.
11. 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.
12. Garnish with sour cream and toasted caraway seeds (optional).
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