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Author Notes: This is a great spring soup using fresh flavors of several types of onions and fresh thyme. —UncChar
- 2 ounces olive oil
- 2 yellow onions (julienne)
- 2 ramps (sliced thin)
- 4 shallots (julienne)
- 1 cup leeks (sliced thin)
- 1/2 cup green onion (sliced thin)
- 2 ounces sherry
- 8 ounces chicken stock
- 4 ounces heavy cream
- 2 teaspoons fresh thyme leaves
- to taste salt & pepper
- 1. Heat a sauté pan until hot, and then add the olive oil.
- 2. Add onion, shallot, leek, ramps and scallion and cook until translucent.
- 3. Deglaze with 2 oz sherry.
- 4. Add chicken stock and simmer for a few minutes.
- 5. Puree soup with immersion blender and return to a simmer.
- 6. Add cream and season with thyme, salt & garlic pepper.
- 7. Garnish with fresh thyme.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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