Swiss Onion Garlic Red Pepper Soup
Source of Recipe
My own invention, based on a recipe posted by Nicole Brummett 10/29/2001 on http://www.recipezaar.com/search/getrecipe.zsp?id=13454&path=&clt=rz
Recipe Introduction
This is inspired by a soup I tasted at the Paper Moon Diner in Baltimore, MD. Do not be afraid to use the required amount of garlic--the way it is cooked reduces the "effect" of the garlic and gives the soup texture (jarred garlic works fine too).
List of Ingredients
4 tablespoons butter
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cup milk
1 cup shredded swiss cheese
15 cloves garlic, finely chopped but not pressed or pureed
1 roasted red pepper, finely chopped but not pureed
freshly chopped green onions (incl. greens) for garnishRecipe
1. Saute onions in butter in a large saucepan until lightly browned, approx. 12 minutes.
2. Stir in water and bouillon, and bring to a boil.
3. Reduce heat, cover, and simmer for 15 minutes.
4. Combine flour and 1/2 cup of the milk until smooth, then gradually stir into the onion mixture.
5. Stir in remaining milk.
6. Bring to a boil again, and boil for two minutes, stirring until thickened.
7. Reduce heat to low and stir in remaining ingredients (except green onions). Cook for 5 minutes.
8. Pour into bowls and garnish with green onions.
Makes 2 to 4 servings.
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