Cream of Onion Soup
1 bulb fresh garlic, peeled and separated into cloves
2 tsp butter
3 cups sliced Vidalia onions, about 2 onions
1 1/2 cups sliced Maui onions, about 1 onion
1 cup chopped leeks, about 1 leek
1 1/4 cups chopped scallions, about 1 bunch
1/4 cup white wine
5 cups chicken stock
1 cup chopped chives, about 1 bunch
2/3 cup nonfat sour cream
1 tsp kosher salt
1/2 tsp crushed black pepper
- Preheat oven to 350°. Spread garlic cloves on a sheet pan, lightly coated with olive oil, and bake for about 10 minutes until very soft. Set aside.
- Melt butter in a 4-quart saucepan. Slowly cook onions, stirring frequently to prevent sticking, for about 30 to 40 minutes until caramelized and golden brown. Add leeks and scallions. Cook an additional 10 to 15 minutes. Add garlic and deglaze with white wine. Add stock and simmer for 30 minutes.
- Remove from heat. Add chives. Let cool slightly. Transfer to blender container and puree while adding sour cream, salt, and pepper. Serve immediately.
“This is a delicious and nutritious soup that utilizes New England Ramps — regional onions with a very pungent flavor that are available from late April to early May,” says Maggie O’Mara, Nutritionist and Demonstration Chef at Canyon Ranch Lenox, and the creator of this recipe. “The soup also has wild leaks and wild garlic, which boosts its antioxidant benefits. This is a great dish that uses seasonal produce.”
Related Article: Health Benefits of Eating Seasonal Foods
Note: If you are interested in learning more about cooking seasonally with Maggie, Canyon Ranch Lenox offers a class every Friday afternoon from April 22 – May 13, 2022. Guests are led on an outdoor walk to pick and harvest ramps, then participate in her cooking demo class.
To learn more, explore the Lenox Daily Schedule.