Spa Cuisine from SpaIndex.Com: Canyon Ranch Five Onion Bisque

Canyon Ranch Five Onion Bisque

The combination of so many kinds of onions gives this soup a depth of flavor which is truly satisfying. It is so low in both fat and calories that it is an excellent first course for many meals and ideal for dinner parties.

8 whole garlic cloves, peeled
1 teaspoon butter
1 medium sweet Vidalia or imperial onion, thinly sliced
1/2 Maui onion, thinly sliced
1/2 cup chopped well-rinsed leeks, white part only
4 scallions, chopped
1/4 cup non-alcoholic champagne
4 cups chicken stock
1 teaspoon kosher salt
1/4 teaspoon freshly ground
black pepper
1/2 cup chopped chives
1/2 cup fat-free sour cream
fresh basil leaves for garnish
18 sourdough croutons for garnish

1. Preheat the oven to 350°F.

2. Lightly spray a baking sheet with non-stick cooking spray. Spread the garlic cloves on the sheet and bake until very soft, about 10 minutes. Set aside.

3. Melt the butter in a 4-quart stockpot. Add the Vidalia and Maui onions and slowly cook them until caramelized, or a golden brown in color, about 30 to 40 minutes. Add the leeks and scallions and cook for an additional 10 to 15 minutes. Add the roasted garlic and champagne and cook until almost dry. Add the stock, salt, and pepper and simmer for 30 minutes.

4. Remove from the heat. Add the chives and allow to cool slightly. Spoon the mixture into a blender and puree while adding the sour cream.

5. Pour the puree back into the saucepan and reheat it to serving temperature. Garnish each serving with basil leaves and 3 sourdough croutons.

Makes 6 servings

Each 2/3-cup serving contains approximately:
Calories:76
Fat: negligible
Cholesterol:2 mg
Sodium:374 mg
Carbohydrates:14 g
Protein:4 g

Back to Recipes Main Page

Print Friendly

Have you made, photographed, and blogged this recipe? Let us know (blogger tips) about it and we'll include your photograph and a link to your blog (must be photographed; minor adaptations acceptable, but please keep it healthy).

Our recipes are culled from our monthly newsletter, Spa Index News, and graciously provided by our newsletter sponsors or participating spas and healthy cooking merchants. If you share, forward, or otherwise make available any of the recipes from this page, please respect the contributors or originators, by seeking the appropriate permission, and, including the name of the spa or originator, and, a link back to the spa contributor, or, Spa Index Cuisine. We want you to enjoy them, and proper credit will let us continue to bring you terrific spa and spa-inspired cuisine. Spa Cuisine from www.SpaIndex.Com.