Cream of vidalia onion soup

8 servings

Ingredients

Quantity Ingredient
¼ pounds Sliced bacon cut in 1/2\" pieces
½ cup Unsalted butter (1 stick)
3 pounds Vidalia onions*; peeled thinly sliced
8 Garlic cloves; peeled
2 cups Dry white wine
1 quart Chicken stock
1 Bay leaf
1 cup Sliced scallions green and white parts
2 cups Homemade croutons
1 tablespoon Fresh thyme or
1 teaspoon Dried thyme
1 cup Heavy cream
1 cup Creme fraiche or sour cream
3 tablespoons Lemon juice
½ teaspoon Salt
Freshly ground white pepper
Tabasco
Nutmeg
Chive, scallion or
Society garlic blossoms

Directions

GARNISHES

*If Vidalia onions are not available, substitute any sweet onion.

In a large Dutch oven, cook the bacon slowly until crisp. Remove with a slotted spoon, drain on paper towels, and reserve. Add the butter, onions and garlic cloves to the bacon renderings; cover and cook over low heat, stirring often, until onions are translucent and lightly caramelized, about 10 to 15 minutes. Add the wine, stock, bay leaf and thyme; bring to a boil and simmer 30 minutes.

Strain the soup mixture, reserving both the liquid and solids.

Discard the bay leaf and puree the remaining solids in a food processor or blender. Combine the puree with the reserved broth and chill.

Just before serving, whisk in the cream and creme fraiche or sour cream. Season with lemon juice, salt, pepper, Tabasco and nutmeg.

Serve in chilled bowls; garnish with the bacon pieces, scallions, croutons and chive blossoms.

The authors write: "Fearrington Village, in the Carolina countryside near Chapel Hill, is the creation of Jenny Fitch and her husband, R.B, who transformed an old farm into an idyllic country 'village.' The farmhouse has been remodeled into a charming restaurant known for its excellent food, and recently an inn has been added so travelers can enjoy the village, too.

"A multitalented woman, Jenny is a skilled interior designer responsible for the interiors of the restaurant and the newly opened inn. She also arranges the masses of exuberant flowers that grace Fearrington House, sometimes mixing flowers from her garden with wildflowers from nearby fields. In addition to all this, Jenny is an accomplished cook and the author of the _Fearrington House Cookbook_, a compilation of recipes from the restaurant and favorite flower arrangements.

"Jenny honed her kitchen talents with eight years of cooking lessons from renowned chef Judith Olney. 'Judith started my interest in herbs,' Jenny says, pointing out the herbs growing in the garden and in pots around Fearrington House. Fearrington chef Ben Barker uses herbs to add a creative twist to the indigenous Carolinian foods on the menu. 'But don't mask the taste of the food with herbs,' he cautions. 'Use them to complement the flavors.'" From Chef Ben Barker and owner Jenny Fitch of Fearrington House/NC in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 97. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-15-94

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