I came up with this soup because I wanted to make a soup that mimics an onion dip in concept. I decided to start with a charred onion base, add horseradish for a bite, then finish it with sour cream to mimic the richness of a dip. Additionally I reserved some of the charred onions so that I could fold them in after the soup was pureed to add texture to the finished product.
One of the steps that is important when you roast anything is to get the fond off the roasting pan. To do this you remove your roasted product, be they onions, bones, etc., then add liquid, frequently wine but in this case I used water, and scrape the pan with a wooden spoon. You do not want to use a metal spoon as it will damage most pans, and a rubber spatula will not have enough resistance to actually scrape the pan.
To finish this soup I added sour cream at the end. To do this you need to temper the sour cream into it because adding it directly will break the sour cream when it hits the heat of the soup. Slowly add a little of the soup to the sour cream first to help incorporate it, then when enough soup has gone into the sour cream, slowly add the tempered sour cream back into the soup. This is a technique you use in cooking pretty much any time you are adding hot and cold products together. Also you can use this to add dry ingredients that you want to make sure are properly blended into the soup.
I used chicken stock and roasted vegetable base in this soup to give it flavor, but if you are looking for a vegetarian soup, you can easily substitute the stock for more base.
Enjoy.
Ingredients
Garlic, peeled 2 heads
Onions, peeled, chopped 5 lbs
Avenue Spice 3 T
Mustard Powder 1 T
Oil, blend 1 T
Sherry Vinegar 1/4 cup
Dijon Mustard 1 1/2 T
Sour Cream 1 pt
Potato, peeled, medium 3 ea
Chicken Stock 1 Qt
Water 2 Qt
Vegetable Base 3 T
Horseradish 1 T,+ to taste
Salt to taste
Pepper to taste
Garnish
Chives, Blue Cheese Crostini
Method of Procedure
Preheat your oven to 425 degrees.
Toss your onions and garlic with oil and avenue spice.
Place them in the oven for 15 minutes then stir. Repeat until the ovens have char one the edges.*
Once done, remove from the pan and place on a burner. Add 1/2 cup of water to the pan and scrape the pan (fond) with a sturdy wooden spoon.
Remove two cups of onion from the mix and place the rest of the onions and fond in your soup pot.
Cooking on medium to high heat add your vegetable base and stir.
Add your sherry vinegar, mustard, diced potato, chicken stock, and water.
Bring to boil and reduce to a simmer. Cook for around 1 hour until the potatoes are cooked through.
Add your horseradish and run the soup through a blender. Season to taste with horseradish.
Temper your sour cream into your soup by adding 1 cup of pureed soup to the sour cream and whisk together until smooth.
Add the sour cream mixture to the soup and mix thoroughly.
Fine chop your onions and add them to the soup.
Season to taste and serve.
Garnish with chives and blue cheese crostinis.
*The more you get the onions charred, the stronger the underlying flavor. You can bring them longer but the flavor can become very strong.
댓글