melissajm: Cover for Between Worlds, by Melissa Mead, from Double Dragon Publishing (Default)
[personal profile] melissajm
Golden Lilies Soup.

2+1/2 cups Stock of your choice. (I used Low Sodium Chicken)
1 bulb (not clove- the whole head) garlic
Various other oniony things of your choice. At a minimum, 1 sweet (like a Vidalia), 1 red and 1 yellow (I added a leek and a shallot. I wanted to add cipolinis,(sp?) but I got a bad batch.)
1+1/2 tsp fresh thyme (dried would probably work, but I don’t know the conversion.)
¼ tsp pepper.
1 tsp turmeric
Olive oil. (I used part garlic infused + part regular.)
(I thought about adding a tsp of lemon juice, because it was great in the last “oniony” soup I made, but I haven’t yet.)

Preheat oven to 325
Chop the various bulbs. Coat them with olive oil. Spread on a baking sheet and bake for 45 minutes or until golden brown.
Put cooked bulbs into a crock pot or large container. Add the thyme, pepper + turmeric. (I threw in some chives and chive flowers from my garden, just to add more members of the lily family. ;))
Puree the heck out of it.
Heat until bubbly. (I nuked it. Could’ve used the crock pot.)
Add more pepper, lemon, curry powder, etc to taste. It’s a very flexible recipe. Instead of putting cheese on top, I chopped up a big chunk of Smoked Gruyere, nuked it some more, and pureed it with the stick blender again. Yum!
Warning: Your kitchen will smell like onions and garlic. LOTS of onions and garlic.

(no subject)

Date: 2011-10-02 05:11 pm (UTC)
vaughan_stanger: (Default)
From: [personal profile] vaughan_stanger
Mmmm. Sounds great! (Though maybe not ideal for the unseasonal warmth we've had in the UK today.)

July 2016

24 252627282930

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags