|
Roasted Onion Soup with Watercress Cream
|
Blog For Free!
Archives
Home
2004 March
2004 February
2004 January
2003 November
2003 October
My Links
BbqChili's Cook Shack - HOME
BBQCHILI'S CHILI RECIPES
RATTLER_RED'S RECIPE BOOK
RATTLER RED's Political Blog
RATTLER RED's 'PCBS' Blog
Red Tigress' Lair
Community Supported Agriculture Movement
CASI
Spicy Food Definitions
EPICURIOUS FOOD DICTIONARY
Food Reference: Cooking Tips
Food Reference: Food History
All Chile All the Time
Chileheads Online
Flying ChilePepper - Chile Facts
International Society of Hot Sauce Aficionados
30 Day Gourmet's Freezer Cooking Online Manual
Uncle Phaedrus, Finder of Lost Recipes
The Food Timeline
Culinary Poetry and Humor
tBlog
My Profile
Send tMail
My tFriends
My Images
Sponsored
Blog
1st Ever Annual
Chili Blog Off
Enter Fav Recipe
Variations, etc.
Maurice's BBQ Sauce
and
Specialties
Top Selling Gourmet Food
|
| Roasted Onion Soup with Watercress Cream |
| 02.13.04 (4:44 pm) [edit] |
Roasted Onion Soup with Watercress Cream
Created by: Robert Mondavi Winery Sr. Executive Chef, Sarah Scott
Serves: 4-6
Ingredients:
1 1/2 lbs yellow onions, peeled and cut into 1/2" wedges
8 medium cloves garlic, peeled
3 tablespoons olive oil
3 cups chicken stock
1 cup cream
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons butter
1/2 bunch watercress
1 cup crème fraiche
1/4 teaspoon salt
1/2 tablespoon lemon juice
Directions:
For the soup: Preheat oven to 350'. Place the onion wedges and garlic in a large bowl. Drizzle with the olive oil and toss together until the vegetables are well-coated. Sprinkle with the salt and pepper and toss again. Place the onions and garlic on a baking sheet and cook for 45 minutes to an hour, or until golden brown and very soft. (If they start to get too brown, cover with foil and continue cooking.) Cool to room temperature.
Place the roasted onions and garlic in a blender. Add 2 cups of the chicken stock and puree until very smooth. Strain through a fine mesh strainer. Stir in the remaining 1 cup of stock and the cream.
To serve.
Reheat the soup slowly, bringing just to a boil, not a rolling boil. Whisk in the lemon juice and butter. Taste for seasoning, adding more salt and pepper, if needed. Drizzle with the Watercress Cream.
For the Watercress Cream: Place the watercress, crème fraiche, salt, pepper and lemon juice in a blender. Blend very well, to a smooth and even consistency. Taste and adjust seasoning, if needed.
Suggested wines: Robert Mondavi Winery Stags Leap District Sauvignon Blanc
|
|
|
| |
|
|
