{"id":925,"date":"2011-11-18T03:07:50","date_gmt":"2011-11-18T03:07:50","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=925"},"modified":"2011-12-29T05:49:36","modified_gmt":"2011-12-29T05:49:36","slug":"four-onion-soup-a-wedding-soup-for-150-guests","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=925","title":{"rendered":"FOUR ONION SOUP … a wedding soup for 150 guests"},"content":{"rendered":"

A celebration of love.<\/p>\n

An occasion filled with joy.<\/p>\n

A North country camp wedding for AJ and Sean.<\/p>\n

The first course to be prepared by the family.\u00a0 An epic undertaking. \u00a0 How do you make\u00a0 Soup for 150 wedding guests?\u00a0 We accomplished this by increasing recipe\u00a0 to forty quarts.\u00a0\u00a0 I multiplied the recipe times twenty.\u00a0 The mountain of various onions took\u00a0 seventeen man hours of chopping.\u00a0 To keep the volume to a minimum we added the chicken stock the afternoon of the wedding.\u00a0\u00a0 Truly a labour of love for our granddaughter AJ and Sean.<\/p>\n

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To start you require a\u00a0 battery of stock pots.<\/p>\n

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And the games begin.\u00a0 We chop …eighty fat leeks, twenty pounds of onions,\u00a0 five pounds of shallots, garlic, parsnips, apples.<\/p>\n

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Knives flashing as we chop our way through a mountain of vegetables.<\/p>\n

That’s it.\u00a0 We’re finished chopping and cooking.\u00a0 Now the soup concentrate goes into containers and we have a glass of wine!<\/p>\n

It’s early afternoon\u00a0 in the Onondaga Camp kitchen. The Good Husband chops the scallion garnish for the Four Onion Wedding soup.\u00a0 Eighty quarts of the soup simmers gently. \u00a0 Everything is ready.<\/p>\n

In a few hours the wedding will take place\u00a0 under a cathedral of trees.\u00a0 We hurry to change into wedding attire.\u00a0\u00a0 So much excitement.\u00a0 So much love.<\/p>\n

FOUR ONION SOUP …\u00a0 makes 2 –\u00a0 2.5 quarts<\/strong><\/p>\n

4 leeks, trimmed and split lengthwise<\/p>\n

3 tbsp. butter<\/p>\n

2 tbsp. olive oil<\/p>\n

2 Vidallia or other mild white onion diced<\/p>\n

6 large shallots thinly sliced<\/p>\n

4 fat garlic cloves minced<\/p>\n

2 parsnips peeled and chopped<\/p>\n

1 Granny Smith apple peeled, cored and chopped<\/p>\n

1 generous cup dry white wine<\/p>\n

6 cups home-made chicken broth<\/p>\n

2 tsp salt<\/p>\n

1 generous tsp freshly ground pepper<\/p>\n

1 tbsp. chopped fresh marjoram, basil or oregano<\/p>\n

1 generous tbsp chopped fresh chives or flat leaf\u00a0 parsley<\/p>\n

6 scallions trimmed and chopped (include as much of the green as possible)<\/p>\n

Now start your soup:<\/p>\n

Soak leeks in a large bowl with cold water for a good ten minutes.\u00a0 Rinse well, drain and slice into 1\/4 inch rounds.\u00a0 Do not include any of the tough, dark green outer leaves.<\/p>\n

Heat butter and olive oil in your large stockpot.\u00a0 Add the leeks, onions, shallots and a little salt to draw out the moisture,\u00a0 and saute gently for about 15 minutes until the vegetables become translucent.\u00a0 Add garlic and saute gently for a few more minutes.\u00a0 Do not let your vegetables brown.<\/p>\n

Now add the parsnips and apple and saute for five to ten minutes stirring occasionally.\u00a0 Add the wine and simmer gently to reduce the wine a little.\u00a0 Add the rich chicken broth, salt and pepper and bring to a low boil.\u00a0 Reduce heat and simmer uncovered 30-40 minutes, stirring occasionally.\u00a0 Taste your soup.\u00a0 If it seems a little flat add a little more salt and pepper.\u00a0 If it seems to like real depth of\u00a0 flavour add a chicken bouillon cube.<\/p>\n

Remove about 2 cups of the soup and let cool slightly.\u00a0 Puree the soup in food processor until smooth.\u00a0 Return this mixture to the pan and stir to blend thoroughly.<\/p>\n

Stir in the herbs, chives and or parsley.\u00a0 Ladle into bowls and garnish with a generous topping of scallions.\u00a0 Serve immediately.<\/p>\n

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FOUR ONION SOUP … a wedding soup for 150 guests<\/span><\/span><\/td>\n\n
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Recipe Type: Soup<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 45 mins <\/span><\/span><\/div>\n
Cook time: 1 hour 40 mins <\/span><\/span><\/div>\n
Total time: 2 hours 25 mins <\/span><\/span><\/div>\n
Heat butter and olive oil in your large stockpot. Add the leeks, onions, shallots and a little salt to draw out the moisture, and saute gently for about 15 minutes<\/span><\/div>\n
Ingredients<\/div>\n