The onions are the main ingredient in this bisque, and once roasted, have a subtle sweetness, which makes this bisque-style soup a hit with kids. Add to the fact that your bowl will be packed with vitamins and nutrients from the onions, garlic, and shallots, and this recipe is a winner. It also freezes well. You’ll want to make a double batch so all you’ll need to do is warm and serve to help you make a quick dinner.Print
3 yellow potatoes
6 yellow onions - not sweet
8-10 whole garlic cloves
4-6 large shallots
1 tbsp olive oil
5 tbsp butter
1/3 – ½ cup cream
3 cups of chicken or vegetable stock or broth
Fresh ground pepper
1. Preheat the oven to 400 degrees F.
2. Leave the potatoes unpeeled but peel the onions, garlic, and shallots. Cut everything into thick slices and place them on a cookie sheet.
3. Drizzle the olive oil on top and use a spatula or your hands to toss everything and coat the ingredients with the olive oil.
4. Place the butter on top, add the thyme, sea salt, and pepper.
5. Bake for 40 minutes. Take the baking sheet out of the oven. Transfer the mixture to a large soup pan, add the broth and cream. Cook over medium-high heat for about 20 minutes.
6. Using an immersion blender, transform the mixture into a smooth soup. Taste for adequate salt and pepper. Serve and enjoy.
A hearty soup like this potato onion bisque is rich and satisfying. To make a complete meal, add a Caesar salad, and serve a third course: bread and cheese, yogurt, or ricotta cheese, with a drizzle of honey and fruit of the season—all are delicious and healthy no-cook options. If you need a little more on the menu, add some charcuterie for another no-cook satisfying option. Charcuterie is a variety of cured meats and a simple and satisfying addition. In France, charcuterie is often served to add more substance to a light meal. Cured sausage, Prosciutto, and Bresaola are all excellent choices. You can explore the options at your grocer’s deli counter and local specialty shops. Write to me if you have any questions about what to buy.
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