Curried Onion Bisque
February, 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