| Curried Onion Bisque |
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