INGREDIENTS

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.

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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