Recipe - Cream Of Walla Walla Sweet Soup With Garlic C

4 cup Chicken Broth
1 lg Walla Walla Sweet Onion,
Peeled and chopped
1 cup Garlic Chives, chopped
2 cup Russet Potato, peeled and
Chopped
One half cup Light Cream
One half teaspoon White Pepper
One half cup Garlic Chives, chopped with
One half cup Walla Walla Sweet Onion,
Minced
One half cup Dry Sherry

In a large pot, combine the chicken broth, onion, garlic chives and potato.
Bring mixture to a boil, reduce heat, and simmer, covered, until the
potatoes are just tender, about 1520 minutes. Remove from heat and let
cool slightly, then puree the mixture in a blender or food processor until
smooth (this will have to be done in several batches. Return the pureed
soup to the pot, stir in the light cream and white pepper and gently
reheat.

To serve, ladle a portion into each soup bowl. Garnish each serving with a
bit of the chopped garlic chives and Walla Walla Sweet onion. Pour the
sherry into a cruet or some other container for easy pouring and serve with
the soup at the table so guests can drizzle a bit on if desired. This soup
is also delicious chilled, and can be prepared up to 24 hours in advance.

Calories: 147, Protein: 6.26g, Fat: 3.45g, Carbo: 23.2g, Cholesterol:
7.44mg, Sodium: 531mg

Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini