Monday, April 5, 2010

Cream of Onion Soup

Theoretically, a soup can be any combination of vegetables, meat, or fish cooked in a liquid. It may be thick (like gumbo), thin (such as consomme), smooth (like bisque), or chunky (chowder or bouillabaisse). Though most soups are hot some like vichyssoise and many fruit soups are served cold. Soups are often garnished with flavor enhancers such as croutons, grated or cubed cheese or sour cream. They can be served as a first course or as a meal, in which case they're often accompanied by a sandwich or salad.

6 Onions, sliced
4 Cloves Garlic, minced
2 Tbsp. Butter
6 Tbsp. Flour
6 C. Chicken Stock
4 Tbsp. Ground Mustard
4 Tbsp Heavy Cream
TT Salt & Pepper

Color the onions in the butter over medium high heat for about 5 minutes. Add the garlic and cook for 1 more minute. Add the flour and mustard and cook, stirring, for 3 minutes. The flour will bond with the fat in the butter to create a roux and produce wonderful fond in the bottom of the pan. Deglaze the pot with the chicken stock and bring everything to a boil. Season with salt and pepper. Add the heavy cream and simmer until the flavors have married. For thinner soups, pulse in a food processor or hand mixer until your desired consistency is acquired.

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