Recipe: Creamed Onion and Garlic Soup

CREAMED ONION AND GARLIC SOUP

1/2 stick butter
1 1/2 lbs onions, halved and thinly sliced
1/8 tsp ground nutmeg
10 garlic cloves, minced
6 cups chicken stock
1/4 cup dry sherry
1 tsp salt or to taste
1/2 tsp ground white pepper
2 cups whipping cream
1/2 cup all purpose flour
sliced almonds
fresh parsley or cilantro sprigs
1/8 tsp cayenne pepper.

Melt butter in heavy saucepan (med-low heat). Add onions and nutmeg and cook until onions are limp and sweet, stirring frequently, about 20 minutes. Add garlic and cook 5 minutes. Add stock, sherry, salt, pepper and cayenne and bring to boil. Whisk cream and flour in small bowl. Gradually whisk into soup and return to boil. Reduce heat and simmer until thickened, stirring occassionally, about 30 minutes. Can be prepared 1 day ahead and chilled. Reheat before serving. Garnish with almonds and parsley. 2 quarts.