Chantal served this to us once at dinner and it was sublime.
3 T. butter
4 medium yellow onions, quartered
1/2 c. pecans, chopped
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
salt and pepper to taste
1/2 c. heavy cream
4 c. chicken broth
1/2 c. chopped artichoke hearts (rinse if canned)
additional fresh basil for garnish
In a medium saucepan, melt butter over low heat. Add onion; cook 15-20 minutes. Add pecans; cook, stirring ocassionally, over medium heat for an additional 10-15 minutes. Watch carefully, as onions caramelize easily and burn. Add basil, parsley, salt and pepper. Cook 5 minutes.
Remove from stove and purée mixure in blender.
Return puréed mixture to saucepan; add cream, chicken broth and artichoke hearts. Bring to a slow boil; remove from heat at once. Garnish with more fresh basil, if desired.
yields about 7 cups of soup
this sounds interesting...
ReplyDeletenow I have a question, I never know what kind of creame to buy when the recipe calls for heavy creame? what do you suggest??
This sounds AMAZING!
ReplyDeleteI think heavy cream just means heavy whipping cream..found in the dairy section right by the milk.