Recipe: Roasted Onion and Garlic Bisque (food processor)
SoupsROASTED ONION AND GARLIC BISQUE
Bouquet garni*
2 large heads garlic
2 pounds assorted onions (such as white onions, yellow onions, white portion
of leeks and shallots)
2 medium carrots
2 tablespoons olive oil
2 tablespoons butter
6 cups chicken broth
3 cups crumbled pieces of stale French bread
2 cups half-and-half
Salt and freshly ground white pepper to taste
Preheat the oven to 350 degrees F.
Tie the parsley, sage and bay leaves into a bouquet garni as described below. Separate the garlic heads into cloves and mash the cloves with the side of a large knife or cleaver. Peel and coarsely chop the various onions and the carrots.
Combine all of the prepared vegetables in a roasting pan and drizzle with the olive oil and butter.
Roast for 1 1/2 hours or until the garlic is very tender and the other vegetables are tender and beginning to brown. Remove from oven. Pick out as many of the garlic skins as you can.
Pour a bit of the chicken broth into the roasting pan with the vegetables and stir and scrape to dissolve any cooked-on bits of vegetable (lots of flavor is there). Scrape the mixture into a large pot, along with the rest of the chicken broth.
Add the bouquet garni to the pot and simmer, covered, for 15 or 20 minutes to develop flavor. Discard the bouquet garni.
Let the soup cool briefly, then puree in several batches in a food processor.
Press through a strainer into the saucepan. Add the half-and-half, salt and white pepper. At this point, soup may be refrigerated for up to 48 hours.
When ready to serve (or pack into a Thermos), heat just to a serving temperature (doesn't have to be boiling-hot).
*TO PREPARE BOUQUET GARNI:
Using about a 5-inch length of twine, tie together 10 stems of parsley, 5 sage leaves and 1 bay leaf.
Makes 8 servings
Adapted from source: The Vintner's Table Cookbook by Mary Evely
Bouquet garni*
2 large heads garlic
2 pounds assorted onions (such as white onions, yellow onions, white portion
of leeks and shallots)
2 medium carrots
2 tablespoons olive oil
2 tablespoons butter
6 cups chicken broth
3 cups crumbled pieces of stale French bread
2 cups half-and-half
Salt and freshly ground white pepper to taste
Preheat the oven to 350 degrees F.
Tie the parsley, sage and bay leaves into a bouquet garni as described below. Separate the garlic heads into cloves and mash the cloves with the side of a large knife or cleaver. Peel and coarsely chop the various onions and the carrots.
Combine all of the prepared vegetables in a roasting pan and drizzle with the olive oil and butter.
Roast for 1 1/2 hours or until the garlic is very tender and the other vegetables are tender and beginning to brown. Remove from oven. Pick out as many of the garlic skins as you can.
Pour a bit of the chicken broth into the roasting pan with the vegetables and stir and scrape to dissolve any cooked-on bits of vegetable (lots of flavor is there). Scrape the mixture into a large pot, along with the rest of the chicken broth.
Add the bouquet garni to the pot and simmer, covered, for 15 or 20 minutes to develop flavor. Discard the bouquet garni.
Let the soup cool briefly, then puree in several batches in a food processor.
Press through a strainer into the saucepan. Add the half-and-half, salt and white pepper. At this point, soup may be refrigerated for up to 48 hours.
When ready to serve (or pack into a Thermos), heat just to a serving temperature (doesn't have to be boiling-hot).
*TO PREPARE BOUQUET GARNI:
Using about a 5-inch length of twine, tie together 10 stems of parsley, 5 sage leaves and 1 bay leaf.
Makes 8 servings
Adapted from source: The Vintner's Table Cookbook by Mary Evely
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