Amuse Bouche Onion Garlic Soup
with cream, chicken broth, dry Sherry and cayenne served in demitasse cups

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Serve this delicious creamy mixture in demitasse containers to start your dinner party with a Grand Slam... this is outstanding in taste. See more of my Amuse Bouche Ideas I created with photographs.

Amuse Bouche Onion and Garlic Soup
recipe and photograph created by Peggy Bucholz for
my website
www.finedinings.com

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Prep Time: 10 min   Cook Time: 15 min   Total Time: 25 min   Yield: 4 cups

Ingredients:

2 tablespoons butter
3/4 pound yellow 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

Instruction:

In medium saucepan over medium high heat saute onions and garlic in butter until tender but not brown; add nutmeg, broth, Sherry, cayenne pepper and green onion tops; bring to a boil, cover and simmer 15 minutes. Puree in food processor, return to saucepan, add cream and heat without boiling.

Spoon into
demitasse cups and garnish with chives and serve.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com