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La Belle Cuisine - More Soup Recipes

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Cold Cream of Vidalia Onion Soup

 

 

"Only the pure of heart can make a good soup."
~ Beethoven


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  Vincent van Gogh - Still Life With Onions
Still Life With Onions
Vincent van Gogh
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Cold Cream of Vidalia Onion Soup
The Fearrington House - Chapel Hill, NC
Gourmet June 1989

5 slices (about 1/4 pound) of lean bacon cut crosswise into 1/2-inch strips
1 stick (1/2 cup) unsalted butter
3 pounds (about 10) Vidalia onions, sliced thin
8 garlic cloves
4 cups chicken broth
2 cups dry white wine
1 tablespoon fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup well-chilled heavy cream
1 cup crème fraîche
3 tablespoons fresh lemon juice
1/8 teaspoon Tabasco
1/8 teaspoon freshly grated nutmeg
2 cups croutons
1 cup thinly sliced scallion

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 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, and chill it covered, for 3 to 4 hours, or until it is cold.
Whisk in the heavy cream, crème fraîche, lemon juice, Tabasco, nutmeg, and salt and pepper to taste, and serve the soup in chilled bowls, sprinkle with the bacon, croutons, and scallion. Makes about 10 cups, serving 8.

 

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