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June 29, 2007
Locally Grown Super Sweet Onion Soup
Today a friend took me and two others to Blackfish. Their special was a chilled cucumber soup that was amazing. As soon as I took a spoonfull, I started to call out spices.
"Tarragon! Dill! Lemon! Garlic!"
That's what was in the soup. It was a chilled creamy soup, and I resolved then to make a CR-friendly version at home with some beautiful super sweet green onions I'd purchased at the Allentown Farmers' Market.
So here's tonight's recipe. Adapt it as you will:
Super sweet green onions
Fresh tomatoes (also local)
Tarragon
Lemon
Dill
Nonfat plain yogurt
Eggwhites
Fat free mozzarella
I put in the eggwhites and the mozza to kick up the protein. I melted the mozza on top of the soup just after boiling the sweet onions in some wate and adding the tomato so that the mozza would melt, a lot like a French onion soup. If I could figure out a way to do it, I'd let it chill, stir in the yogurt, and then add the mozza, but then the mozza wouldn't melt. Hmmmm. The laws of physics are always with us, aren't they?
That being the case, I'm layering the yogurt on top of the veggie mixture and the mozza, and then topping with yet more of the aforementioned spices. On the side I am serving a dish of locally grown black raspberries with hazelnut oil and hazelnuts.
Posted by april at June 29, 2007 6:19 PM
Comments
Slice some extra tomato, top with mozzarella, grill until melted, and place on top of soup like you would a crouton in a bowl of traditional French Onion?
Posted by: Sara at June 29, 2007 11:59 PM