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Name: Caramelized Garlic-Onion Bisque
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 5 Onions thinly sliced; 1 tb fresh rosemary Chopped; 1/2 c Heavy cream; 2 c garlic cloves Peeled; 2 lg Shallots sliced; 6 c Chicken broth; White pepper; 3 tb Sherry vinegar; 2 tb olive oil; 2 tb Unsalted butter; 1 Russet; (baking) potato, peeled and sliced; 1/2 c buttermilk Well-shaken

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INGREDIENTS

5 Onions ; thinly sliced
1 tb fresh rosemary ; Chopped
1/2 c Heavy cream
2 c garlic cloves ; Peeled
2 lg Shallots ; sliced
6 c Chicken broth
White pepper
3 tb Sherry vinegar
2 tb olive oil
2 tb Unsalted butter
1 Russet; (baking) potato, ; peeled and sliced
1/2 c buttermilk ; Well-shaken

Servings

INSTRUCTIONS

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. Cooks note: ? 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 (10 cups) Gourmet October 1999 Per serving: 1315 Calories (kcal); 103g Total Fat; (69% calories from fat); 39g Protein; 63g Carbohydrate; 225mg Cholesterol; 4647mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 9 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Caramelized Garlic-Onion Bisque

5 Onions thinly sliced
1 tb fresh rosemary Chopped
1/2 c Heavy cream
2 c garlic cloves Peeled
2 lg Shallots sliced
6 c Chicken broth
 White pepper
3 tb Sherry vinegar
2 tb olive oil
2 tb Unsalted butter
1 Russet; (baking) potato, peeled and sliced
1/2 c buttermilk Well-shaken

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.    Cooks note:    ? 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 (10 cups)    Gourmet October 1999        Per serving: 1315 Calories (kcal); 103g Total Fat; (69% calories from  fat); 39g Protein; 63g Carbohydrate; 225mg Cholesterol; 4647mg Sodium  Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 9 Vegetable; 0 Fruit;  19 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2862g)
Recipe Makes: 1

Calories: 2438
Calories from Fat: 1554 (64%)

Amt Per Serving		% DV

	Total Fat 172.6g	230 %
	Saturated Fat 103.4g	517 %
	Monounsaturated Fat 47.5g
	Polyunsanturated Fat 7.6g
Cholesterol 452.8mg		139 %
Sodium 5830.8mg		201 %
Potassium 3690.3mg		97 %
Total Carbohydrate 200g		59 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 181.9g
Protein 43.6g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2438

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