Cream
of Green Onion Soup
Adapted from Recipes and Tales from a Southwest
Kitchen, Ten Speed Press, 1989
Yield: 1/2 Gallon
- 2
Large yellow onions, roughly chopped
- 4
Bunches green onions, roughly chopped
- 2
Leeks, cleaned and roughly chopped
- 1
Large potato, peeled and diced
- 1
1/2 lb. Spinach, washed and stemmed
- 3
T. Fresh crushed garlic
- 2
qt. Chicken stock
- 1
c. Dry sherry
- 2
c. Heavy cream
- 3
c. Garlic croutons (recipe follows)
Over medium
heat in a large heavy-bottomed pot sweat the onions for about 5 minutes
stirring occasionally until translucent.
Add the garlic, potatoes and chicken stock and simmer about 1 hour
until the potatoes are completely cooked. Remove from heat and stir
the spinach into the soup. Puree the soup completely and strain, or
not according to your preference. Return to the stove and stir in
heavy cream. Bring to a boil. Season as desired with salt and pepper.
Immediately before serving, stir in the sherry and garnish each bowl
with garlic croutons.
Garlic Croutons
Yield: 3 cups
- 3
cups French bread cut into 1/2" cubes
- 1/2
cup Olive oil
- 3
T. Fresh crushed garlic
- Salt
and pepper to taste
Preheat
oven to 375 degrees F.
In a large bowl mix the olive oil with the garlic, salt and pepper.
Toss the bread in the olive oil mixture to thoroughly coat each cube.
Place on a cookie sheet and bake about 15 minutes or until the croutons
are as crispy as you like.
Wine Recommendations: At home we always start with Champagne
and then move to something soft and red, usually a Merlot from California.
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