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Roasted Vidalia Onion and Garlic Soup

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“Heat your bodies and soul with this rich soup.”
READY IN:
2hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Wrap each onion and garlic separately in aluminum foil and place in a 300 degree oven until onions feel tender all the way through, about 1 1/2 to 2 hours.
  2. Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil and skins, quarter and add to pot squeeze out garlic from skins and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.
  3. In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives and parsley.

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