Amuse Bouche
Creamy Onion and Garlic Soup 

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