 Curried Onion BisqueFebruary, 2001 Serves 4 / Though mulligatawny is the most famous soup ever ladled in India, we love this simpler sibling. The final purée is colorful and subtly exotic in flavor. 1 tablespoon butter 1 tablespoon chopped fresh thyme 2 teaspoons curry powder 2 large onions, chopped 1 cup dry white wine 5 cups vegetable stock 1/2 cup evaporated skim milk Salt and freshly ground black pepper 1. Melt butter in large saucepan. Stir in thyme and curry powder. Cook for 2-3 minutes to release flavors. 2. Add onions and stir. Cover and cook over low heat for 30 minutes. 3. Add wine and stock; bring to boil. Lower heat, cover and simmer 30 minutes. 4. Purée mixture in blender. Whisk in milk and serve hot. Photography by: Priscilla Montoya Calories 136,Fat 4,Perfat 2,Cholesterol 9,Carbo 2,Protein 5,Fiber N/A,Sodium N/A |