| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Unsalted butter |
| 2 |
c |
Peeled garlic cloves; (4 large heads) |
| 5 |
|
Onions; thinly sliced |
| 2 |
lg |
Shallots; sliced |
| 1 |
|
Russet; (baking) potato, |
|
|
; peeled and sliced |
| 3 |
tb |
Sherry vinegar |
| 1 |
tb |
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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