onions, garlic, cream and
other soup ingredients in demitasse cups
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Amuse Bouche
Creamy Onion and Garlic Soup
recipe and photograph created by www.finedinings.com
Makes 4 cups
2 tablespoons butter
3/4 pound onions, peeled and thinly sliced
5 garlic cloves, minced
1/8 teaspoon freshly grated nutmeg
3 cups chicken broth
2 tablespoons dry Sherry
pinch cayenne pepper
2/3 cup green onion tops sliced
1 cup heavy cream
Salt, to taste
1 tablespoon chives, sliced very thin
In medium saucepan over medium high heat sauté onions and garlic in butter until tender but not
brown; add nutmeg, broth, Sherry, cayenne pepper and sliced onion tops; bring to a boil, cover and simmer 15 minutes.
Puree in food processor, return soup to saucepan, add cream and heat without boiling.
Spoon into
demitasse cups, garnish with chives and serve.
Wine
recommendation: Chardonnay
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created by Peggy Bucholz, Fine Dining Gourmet
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established 2001 www.finedinings.com