A creamy style onion soup, served as a puree, and topped with croutons, courtesy of Canyon Ranch Spa
Ingredients
8glovesfresh garlicpeeled
1teaspoonbutter
1mediumSweet Vidalia Onionthinly sliced
½mediumMaui onionthinly sliced
½cupchopped well-rinsed leekswhite part only
4scallionschopped
¼cupnon-alcoholic champagne
4cupschicken stock
1teaspoonKosher Salt
¼teaspoonfreshly ground
black pepper (freshly ground)
½cupchopped chives
½cupfat-free sour cream
fresh basil leaves for garnish
18sourdough croutons for garnish
Instructions
Preheat the oven to 350°F.
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.
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.
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.
Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with additional chives or other herbs, toasted sourdough croutons. Allow 3 croutons each.
Enjoy!
Spa Index Kitchen Notes
In place of toasted croutons, try making low carb parmesan crisps instead -- they are tailor made for this bisque. Canyon Ranch serves small cups of this, approximately 2 oz, as a serving.
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