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Ingredients
- Garnish:
- 1 stick butter
- 3 C thin-sliced leeks
- 6 medium onions (4 1/2C), thin sliced
- 2 Tbsp minced garlic (12 cloves)
- 1 Tbsp sugar
- 6 C chicken broth
- 1 tsp dried thyme
- 1/4 tsp pepper
- 2 Tbsp flour
- 2 slightly beaten egg yolks
- 1/4 C Marsala
- 1 C half & half
- Fresh chives and thyme
Preparation
Step 1
Melt butter. Add leeks, onions, garlic, sugar. Cook covered on medium low for 10 minutes. Remove 3/4 of mixture and set aside.
Add 5 1/2 C broth, thyme and pepper to pot. Bring to boil; reduce heat. Cover, simmer for 20 minutes. Remove and cool slightly.
Puree onion and leek mixture and set aside.
In small bowl, stir remaining 1/2 C broth and flour. Stir in egg yolks. Gradually add 1 C of hot soup. Then pour all back into soup. Cook and stir over medium high until thickened and bubbly. Add Marsala and onion/leek mixtue. Cook and stir 1 minute and add cream.
Top with toasted baguette slick and garnish.
-Better Homes & Garden