Name: Caramelized Garlic-Onion Bisque
Yield: Serves 8 to 10 as a first course (10 cups)
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cups peeled garlic cloves (4 large heads); 5 onions, thinly sliced; 2 large shallots, sliced; 1 russet (baking) potato, peeled and sliced; 3 tablespoons Sherry vinegar; 1 tablespoon chopped fresh rosemary; 6 cups chicken broth; 1/2 cup heavy cream; 1/2 cup well-shaken buttermilk; White pepper

On a recent trip to California, Susan Livingston of Marblehead, MA had a caramelized garlic and onion bisque at the Edna Valley Bistro in San Luis Obispo. It was so unique and outstanding that she made a point of complimenting the chef, Herbert Norton.

Active time: 50 min Start to finish: 1 1/4 hr

Cooks' note:

·Soup can be made (without cream and buttermilk) 2 days ahead and chilled, covered. Do not bring to a boil once buttermilk has been added.

Recipe notes

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