* Exported from MasterCook *
Roasted Onion and Shallot Soup - Kosher
Recipe By :Sheila Kaufman
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium onions -- peeled and thickly sliced
12 large shallots -- peeled and halved
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar
6 sprigs fresh thyme sprigs -- (6 to 8)
6 tablespoons rice -- white or brown rice (optional at Passover)
6 cups Swanson's vegetable stock -- (must be this brand or other Kosher)*
1/4 cup sherry -- or white wine (do NOT use cooking sherry)
3/4 cup cream -- or half-and-half
To garnish: -- chopped parsley for garnish - optional
Preheat oven to 400°F.
Place onions and shallots on a baking sheet. Sprinkle with olive oil; toss
vegetables to coat lightly with oil. Sprinkle vegetables with salt, sugar
and thyme sprigs.
Roast, turning vegetables occasionally, 45 to 50 minutes, or until lightly
golden.
Place vegetables in a soup pot. Add rice, if using, vegetable and chicken
broth . Cover pan and simmer 35 minutes. Remove thyme sprigs.
Using a blender or food processor fitted with the metal blade, puree soup
(this may have to be done in batches); return to pan. If you have an
immersion blender you can puree it right in the pot.
Stir in sherry and cook 1 to 2 minutes. Add cream, mix well, and heat just
for a minute or two (do not let it boil) and serve.
Serves 6
Cuisine:
"Mediterranean"
Source:
"Sur La Table"
S(Formatted by Chupa Babi):
"June 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 237 Calories; 13g Fat (51.2%
calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 26mg
Cholesterol; 1372mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 2
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 3413 0 0 0 0 0
