Four Lily Soup
From upstatevoyager 17 years ago
- 80 minutes to make
- Serves 8
Onion, shallot and garlic are all members of the "lily family". This is very rich, so serve in small portions.
Ingredients
- 1 1/2 cups sweet onion, chopped shopping list
- 3/4 cup red onion, chopped shopping list
- 10 ounces shallors, peeled and chopped shopping list
- 1 (2 inch) head garlic, cloves peeled and chopped shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 2 1/2 cups chicken stock or broth shopping list
- 1 1/2 teaspoons fresh thyme, chopped shopping list
- 1 cup heavy cream shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
How to make it
- In a shallow baking pan, toss onions, shallots and garlic with oil.
- Spread out evenly.
- Roast at 325 degrees until golden brown, about 45 to 60 minutes.
- Transfer mixture to large saucepan or Dutch oven.
- Add chicken broth and thyme.
- Bring to a boil. Reduce heat, over and simmer 20 minutes, stirring occasionally.
- In batches, puree mixture in food processor. Return to pan.
- Stir in heavy cream, salt and pepper.
- Heat through.
People Who Like This Dish 4
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