Four Lily Soup

Gourmet Magazine March 2003

 

 

1/2

large sweet onion such as Vidalia, coarsely chopped

1

small red onion, coarsely chopped

10 oz

shallots, coarsely chopped

1

small head garlic, cloves separated and peeled

1/4 C

olive oil

2 1/2 C

chicken broth

1 1/2 t

chopped fresh thyme

1 C

heavy cream

1/2 t

salt

1/4 t

freshly ground pepper

 

 

1.    Preheat oven to 325F.

 

2.    Toss onions, shallots and garlic cloves with oil in a large shallow baking pan (1 inch deep), then spread evenly.  Roast in middle of oven stirring occasionally, until golden brown, 45 minutes to 1 hour.

 

3.    Transfer onion mixture to a 4- to 6-quart heavy pot and add broth and thyme, then simmer covered stirring occasionally, until onion is tender, about 20 minutes.

 

4.    Puree soup in 2 batches in a blender until very smooth, about a minute.

 

5.    Transfer to a saucepan.  Stir in cream, salt, and pepper and cook over moderately low heat, stirring, until heated through.

 

 

Notes:

 

      Serves 8 (first course) 

      This soup is very rich and should be served in very small bowls.

      Also very good with a few freshly made garlic croutons floated on top.

      Soup may be made with 1/2 C cream. The result will be slightly less rich but still delicious.