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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Maite Letsoalo
[email protected]Overall, this is a great recipe for a delicious and easy-to-make soup. I highly recommend it!
Mina Ranabhat
[email protected]This soup is a great way to get your kids to eat their vegetables. They'll love the sweet and creamy flavor of the onions.
Manoj Chy
[email protected]I love to serve this soup with a side of crusty bread or crackers. It's the perfect way to soak up all the delicious broth.
Odwa Mclean
[email protected]This soup is the perfect comfort food. It's warm and filling, and it always makes me feel better when I'm sick.
Ave2am media
[email protected]I made this soup for a party and it was a huge hit! Everyone raved about how creamy and flavorful it was.
Reduan Mia
[email protected]This soup is so easy to make, and it's so delicious. I love the way the flavors of the onions and the cream come together.
Blackwater Music
[email protected]I've also made this soup with other types of onions, such as yellow onions or shallots. It's always delicious!
Mian Mannan
[email protected]This soup is a great way to use up leftover chicken or ham. Simply add the cooked meat to the soup and simmer until heated through.
Chinagorom Orji
[email protected]I made this soup for my family and they all loved it! Even my picky kids ate it without complaining.
Nahin 555
[email protected]This soup is perfect for a summer picnic. It's light and refreshing, and it's easy to transport.
Dravan Davis
[email protected]I added a bit of chopped bacon to this soup and it was amazing! The smokiness of the bacon really complemented the sweetness of the onions.
Sostita Braili
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Eddie Calderon
[email protected]I love the simplicity of this recipe. It's a great way to showcase the natural flavor of Vidalia onions.
Bishal Srdr
[email protected]This was my first time making cream of Vidalia onion soup and it was a success! The soup was creamy and flavorful.
Khenan Guj
[email protected]I've made this soup several times and it always turns out perfect. It's a great way to use up leftover Vidalia onions.
Sirjana Bhattarai
[email protected]This soup is so easy to make and it's absolutely delicious. I love the creamy texture and the pop of flavor from the Vidalia onions.
Denzel Graves
[email protected]I made this soup for a potluck and it was a huge success! People were raving about how delicious it was.
Gina Salisbury
[email protected]This soup was a hit at my dinner party! Everyone loved the sweet and savory flavors of the Vidalia onions. I will definitely be making this again.