| Herb Soup, Chilled | Soups |
|
1 1/4 lbs sweet onions such as Vidalia, chopped(4 cups+or-)
1/4 cup unsalted butter 1/4 cup all-purpose flour 4 cups chicken broth 2 cups water 3 cups loosely packed flat-leafed parsley leaves,washed well and spun dry 1 cup chopped fresh chives |
6 tbsp. loosely packed fresh tarragon leaves
3 tbsp. fresh thyme leaves 3/4 cup sour cream 1 1/2 tbsp. fresh lemon juice, or to taste GARNISH: sour cream,finely chopped chives and fresh thyme sprigs |
In a 4 to 5 quart saucepan cook onions in butter with salt and pepper to taste over moderately low heat, stirring, 3 minutes. Stir in broth and water, bring to a boil and simmer, stirring, 2 minutes or until slightly thickened. Add herbs and simmer 1 minute.
Remove pan from heat and let mixture cool slightly. In a blender purŽe mixture in small batches until very smooth, forcing, as purŽed, through a fine sieve into a bowl. Whisk in sour cream and salt and pepper to taste. Chill soup, covered, until very cold, at least 4 hours and up to 24 hours.
Just before serving, stir in lemon juice and season with salt & pepper. Garnish soup with sour cream & herbs. Makes about 8 cups.
FROM GOURMET MAGAZINE, SEPT. 1995