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StarChefs
Janos Wilder,
Chef/Owner Janos Restaurant and J BAR,
3770 East Sunrise Street Tucson AZ 85718 520/615-6100
Cream of Green Onion Soup
Adapted from Recipes and Tales from a Southwest Kitchen, Ten Speed Press, 1989

Yield: 1/2 Gallon
  • 2 Large yellow onions, roughly chopped
  • 4 Bunches green onions, roughly chopped
  • 2 Leeks, cleaned and roughly chopped
  • 1 Large potato, peeled and diced
  • 1 1/2 lb. Spinach, washed and stemmed
  • 3 T. Fresh crushed garlic
  • 2 qt. Chicken stock
  • 1 c. Dry sherry
  • 2 c. Heavy cream
  • 3 c. Garlic croutons (recipe follows)
Over medium heat in a large heavy-bottomed pot sweat the onions for about 5 minutes stirring occasionally until translucent.
Add the garlic, potatoes and chicken stock and simmer about 1 hour until the potatoes are completely cooked. Remove from heat and stir the spinach into the soup. Puree the soup completely and strain, or not according to your preference. Return to the stove and stir in heavy cream. Bring to a boil. Season as desired with salt and pepper.
Immediately before serving, stir in the sherry and garnish each bowl with garlic croutons.

Garlic Croutons
Yield: 3 cups
  • 3 cups French bread cut into 1/2" cubes
  • 1/2 cup Olive oil
  • 3 T. Fresh crushed garlic
  • Salt and pepper to taste
Preheat oven to 375 degrees F.

In a large bowl mix the olive oil with the garlic, salt and pepper. Toss the bread in the olive oil mixture to thoroughly coat each cube. Place on a cookie sheet and bake about 15 minutes or until the croutons are as crispy as you like.
Wine Recommendations: At home we always start with Champagne and then move to something soft and red, usually a Merlot from California.


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