Oct. 1st, 2011

melissajm: Cover for Between Worlds, by Melissa Mead, from Double Dragon Publishing (Default)
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.

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