Custom Catering's

Roasted Garlic and Onion Soup
Yield - about 40 - 7oz servings

Ingredients
4 LBS WHOLE LARGE ONIONS
6 LARGE WHOLE ELEPHANT GARLIC PODS
Soup Base
2 TBSP FLOUR
1 TBSP MARGARINE
1 QUART HEAVY WHIPPING CREAM
1 CUP FUMÉ BLANC (or any dry white wine)
1/2 TSP WHITE PEPPER
1/2 TSP FRESHLY GROUND NUTMEG
1 TBSP CHICKEN BASE

1 -1/2 GALS MILK
1 BUNCH MINCED CILANTRO

Method
Roast onions and garlic in a 325F oven for 45 minutes or until garlic pods are golden brown and slightly black. Onions should be completely dark brown on the outside and cooked on the inside. Test onions by sticking a knife easily through the center.
Allow to cool, then peel onions and garlic. Puree the meat in a food processor or blender.

In a large Dutch oven add flour and margarine and make a very light roux. Combine all soup base ingredients including garlic/onion puree. Simmer for 25 minutes, stir often so as not to burn the base, remove from heat. At this point the base may be refrigerator in a covered container (even frozen) for future use.

Over low heat and in a large brazier, blend milk with soup base and simmer for 20 minutes, serve with a sprinkling of cilantro.

Alternate Method
2 CUPS SMOKE/ROASTED GARLIC PUREE (See Recipe)

Plate Presentation
Body of text

Chef's Notes:

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Chef Emile L. Stieffel, Custom Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.