| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | October 199 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Unsalted butter |
| 2 | c | Peeled garlic cloves, 4 |
| large heads | ||
| 5 | Onions, thinly sliced | |
| 2 | Shallots, sliced | |
| 1 | Russet, baking potato | |
| peeled and sliced | ||
| 3 | T | Sherry vinegar |
| 1 | T | Chopped fresh rosemary |
| 6 | c | Chicken broth |
| 1/2 | c | Heavy cream |
| 1/2 | c | Well-shaken buttermilk |
| White pepper |
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 saut, 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 Converted by MC_Buster. 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 (calculated from recipe ingredients)
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Calories: 2324
Calories From Fat: 931
Total Fat: 105.1g
Cholesterol: 224.1mg
Sodium: 4610.6mg
Potassium: 6663.7mg
Carbohydrates: 287.5g
Fiber: 30.3g
Sugar: 39.4g
Protein: 71.6g