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CANYON RANCH FIVE ONION BISQUE Canyon Ranch
The combination of so many kinds of onions gives this soup
a depth of flavor which is truly satisfying. It is so low in both fat and
calories that it is an excellent first course for many meals and ideal
for dinner parties.
8 whole garlic cloves, peeled
1 teaspoon
butter
1 medium sweet Vidalia or imperial onion, thinly sliced
1/2 Maui onion, thinly sliced
1/2 cup chopped well-rinsed leeks, white part only
4 scallions, chopped
1/4 cup non-alcoholic
champagne
4 cups
chicken stock
1 teaspoon kosher salt
1/4 teaspoon freshly
ground
black pepper
1/2 cup chopped chives
1/2 cup fat-free
sour cream
fresh basil leaves for garnish
18 sourdough croutons for
garnish
1. Preheat the oven to
350°F.
2. Lightly spray a baking sheet with non-stick cooking
spray. Spread the garlic cloves on the sheet and bake until very soft,
about 10 minutes. Set aside.
3. Melt the butter in a 4-quart
stockpot. Add the Vidalia and Maui onions and slowly cook them until
caramelized, or a golden brown in color, about 30 to 40 minutes. Add the
leeks and scallions and cook for an additional 10 to 15 minutes. Add the
roasted garlic and champagne and cook until almost dry. Add the stock,
salt, and pepper and simmer for 30 minutes.
4. Remove from the
heat. Add the chives and allow to cool slightly. Spoon the mixture into a
blender and puree while adding the sour cream.
5. Pour the puree
back into the saucepan and reheat it to serving temperature. Garnish each
serving with basil leaves and 3 sourdough croutons.
Makes 6
servings
Each 2/3-cup serving contains approximately:
Calories:76
Fat: negligible
Cholesterol:2 mg
Sodium:374 mg
Carbohydrates:14 g
Protein:4 g
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