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Roasted Onion & Garlic Soup

Roasted Onion, Garlic Soup

 

5 cups onion, chopped

1 celery root, roughly chopped

6 cloves of roasted garlic

1 cup white wine

1.89 litres of Vegetable stock

½ tsp nutmeg

1 cup cream cheese

 

In a large pressure cooker, combine all ingredients except for cream cheese.   Over high heat, bring mixture up to temperature or until safety valve pops up. Then, reduce heat to low. Continue to cook for 30 minutes. Turn off heat and wait for valve to go down. At that time you can safely remove the lid.   Add cream cheese and purée until smooth.

If you do not have a pressure cooker, in a large stock pot combine all ingredients except for the cream cheese. Over med/high heat, bring stock up to a boil, cover and reduce heat to med/low. Simmer for 1 hour. Remove lid and add cream cheese. Purée until smooth.

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