Cream of garlic and onion soup. How much more French can you get? Just remember, if you're planning on kissing after dinner you'll need to share...???? Yum! | theyumyumclub.com
First, gather all of the ingredients together.
Remove the outer skin from the garlic bulbs and chop roughly. No need to remove the clove skins. Chop the shallots or onions and celery the same.
Using a medium saucepan, melt the butter over low heat and add the shallots or onions. Sweat these off gently using the lid of the pot if needed.
After a couple of minutes add the celery and garlic and sweat through, again for a couple of minutes or so.
Now, add the saffron, bay leaf and sherry and let the sherry reduce by half.
Now, add the stock and the risotto rice. Cook this through for at least 20 minutes until the rice has cooked properly and is soft. Stir occasionally.
Using a food processor or hand blender, blend the soup to a smooth texture. You will still have some of the garlic skin but don't worry about this as you will sieve this afterwards to remove any large items.
Once blended, pass through a sieve back into the clean saucepan.
Finally, heat back through and add the cream and the lemon juice. Once hot season to taste.
Now, serve with cheese and chive croutons and cheese and chive scones. Yum!!