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Maui Onion Ginger Soup
From The
Hali'imaile General Store Cookbook
6 tablespoons unsalted butter
8 Maui onions, thinly sliced
1/4 cup peeled and chopped fresh ginger
8 cups rich chicken stock (see note)
1 cup dry white wine
8 sprigs thyme
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In
a large stockpot or soup kettle, melt the butter over medium heat.
Add the onions and ginger, decrease the heat to medium-low, and
cook, stirring often, for about 20 minutes, until the onions are
translucent. Do not all the onions to brown or the soup will become
bitter and dark.
Add
the stock, wine and thyme, increase the heat to high and bring to
a boil. Decrease the heat to low, cover partially, and cook for
about 1 hour, until the onions are completely soft and falling apart. |
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Remove
the thyme sprigs and discard. Working in batches, purée the soup
in a food processor or pass it through a food mill. Return the purée
to the pot and add the half-and-half, salt and pepper.
Place
over medium heat and heat and stir for about 1 minute longer, until
heated through. Ladle into warmed bowls and serve immediately.
Yields
8 servings.
Note:
Store-bought chicken broth can be used, but, if not making your
own, Gannon suggests asking if the meat counter at your supermarket
sells chicken, meat and fish stocks to make such dishes taste more
homemade.
(Updated: 10/27/08 SN) |
