Yes, creamy soups are the best, just not for my waistline. But that doesn't stop me...lol. THought I'd copy one of the soups over to here. Thank-you, good info & recipes.
Jill
Slow-Roasted Onion Soup
This recipe from the Vidalia Onion Committee can be used with any supersweet onion. Look for Henniston Sweet from Oregon through November and Maui from Hawaii through December. Oso Sweets from South America will hit the produce bins in January.
6 medium-size supersweet onions, outer layers removed
1/4 cup canola or grapeseed oil
2 leeks, white part only, chopped
2 ribs celery, chopped
2 quarts chicken stock or low-sodium canned broth
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
Kosher salt and ground white pepper, to taste
1 bunch fresh chives, for garnish
Heat the oven to 300 degrees. Wrap each onion separately in aluminum foil and place in the oven until the onions feel tender all the way through, for 1 1/2-2 hours.
Heat the oil in a large pot. Add the leek and celery; cook until softened but not browned. Remove the onions from the foil, quarter them and add to the pot. Add the chicken stock and sherry. Simmer for about 45 minutes. Stir in the cream and thyme. Remove from the heat.
In batches, puree the mixture in a blender until smooth. Season with salt and white pepper. Garnish each serving with chives. Serve immediately.
Makes 12 servings.