CHILLED CREAM OF VIDALIA ONION SOUP
When we first prepared this recipe, we weren't quite sure we'd like this soup served cold, but we figured we could always heat it up if we preferred it that way. However, when the soup was done and we tried it chilled, it was absolutely delicious! A wonderfully creamy and tasty soup, a keeper for my cookbook. It is an adaption of a recipe from Gourmet Magazine (June 1989). The original recipe made a huge batch - this is our scaled-down version with some substitutions. The recipe could easily be made vegetarian simply by omitting the bacon (although you could try veggie bacon) and using vegetable broth. Prep time includes chilling.
Provided by Julesong
Categories Cheese
Time 5h
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy kettle cook the bacon over moderate heat, stirring occasionally, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
- Add the butter and oil to the kettle and in the fat cook the onion and garlic, covered, over low heat, stirring occasionally, for 25 to 30 minutes, or until they are colored lightly and softened.
- Add chicken broth, wine, thyme, and bay leaf and simmer the mixture, covered, for 20 minutes.
- Discard the bay leaf and in a blender or food processor purée the mixture in batches.
- Strain the mixture into a bowl, pressing hard on the solids- this is an important step, so don't skimp on the time it might take to separate the solids; discard solids.
- Chill the mixture covered, for 3 to 4 hours, or until it is cold.
- Whisk in the heavy cream (I use 1/2 and 1/2), crème fraîche (I use softened cream cheese), lemon juice, Tabasco, nutmeg, and salt and pepper to taste- I used a stick blender to get the milk and cheese smooth- and serve the soup in chilled bowls, sprinkle with the bacon, croutons, and scallion.
- Notes: The texture of this came out very much like tomato soup- at first, after doing the puree in the food processor, I considered just putting the whole mess into the soup, because when I put the puree into the strainer the drip of liquid was slow; but I took about 15 minutes with a spatula, moving the puree around and pressing it through the strainer and scraping it off the bottom, and sure enough, eventually I had most of it through and what came out into the bowl (and scraped off the bottom of the strainer) was quite a different texture than what I would have gotten otherwise; I ended up with about 4 cups of liquid (also containing*very* fine puree) and about a 1/2 cup of solids.
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[email protected]This looks delicious!
Kim Lombardi
[email protected]I'll have to try this!
Mehak Meha
[email protected]Yum!
Md Saruk Ahamed 1
[email protected]This soup is so easy to make and it's so delicious! I love the combination of sweet onions and creamy broth. I've made it several times and it's always a hit with my family and friends.
Semed Sambu
[email protected]This soup is a great way to use up leftover Vidalia onions. I had a few that were starting to go bad, so I decided to make this soup. It turned out great! The soup is creamy and flavorful, and the onions are perfectly tender.
Nari Xiong
[email protected]I was looking for a chilled soup recipe to make for a summer party and this one caught my eye. I'm so glad I tried it! The soup was a hit with my guests and I've already had several requests for the recipe.
Abdullah Al Maksud
[email protected]This soup is so easy to make and it's so delicious! I love the combination of sweet onions and creamy broth. I've made it several times and it's always a hit with my family and friends.
Nayyara Choohan
[email protected]This soup is amazing! I love the sweet flavor of the Vidalia onions and the creamy texture of the soup. I've made it several times and it's always a hit with my family and friends.
Muhammad Nawasrah
[email protected]I made this soup exactly as the recipe said, and it turned out perfectly. The soup is creamy and flavorful, and the onions are perfectly tender. I will definitely be making this again!
njk
[email protected]This soup is a great way to use up leftover Vidalia onions. I had a few that were starting to go bad, so I decided to make this soup. It turned out great! The soup is creamy and flavorful, and the onions are perfectly tender.
NH HRIDOY TALUKDAR
[email protected]I was pleasantly surprised by how much I enjoyed this soup. I'm not usually a fan of onion soup, but this one was light and refreshing. The sweetness of the Vidalia onions really made the dish.
suna miya
[email protected]This soup is so easy to make and it's so delicious! I love the combination of sweet onions and creamy broth. I've made it several times and it's always a hit with my family and friends.
Isaac Mugo
[email protected]I made this soup for a party and it was a hit! Everyone loved the creamy texture and the sweet onion flavor. I will definitely be making this again.
james tafoya
[email protected]This chilled cream of Vidalia onion soup is a refreshing and flavorful summer dish that is perfect for a light lunch or dinner. The sweetness of the Vidalia onions pairs perfectly with the creamy broth, and the fresh herbs add a pop of flavor. I high