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Chef's Choice: dine out — make a difference
by John French
- DINNER DONATION Brad Cumming is one of the Whistler chefs making a difference on March 7 by participating in Dining Out For Life.
Page 2 of 2
Sweet onion soup
Ingredients
- 200g butter
- 8 sweet Vidalia onions
- 8 large shallots
- 8 cloves of garlic
- 2 large Yukon gold potatoes, peeled
- 1 head celeriac, peeled
- 1-cup sweet white wine
- Water
- 500ml cream
- 100g garlic and herb Boursin cheese
Method
Peel and slice the onions, garlic and shallots. In a large stockpot over medium heat sweat the onions, garlic, and shallots in the butter until translucent. Do not let the onions brown. While the onions are sweating peel and chop the potatoes and celeriac, then add them to the pot. Add the wine and let it reduce by half. Just cover the vegetables with water and simmer for 45 minutes. Add the cream and the Boursin cheese and puree until smooth. Season with salt and a pinch of cayenne pepper. Pass thru a sieve. Pour into bowls and finish with extra virgin olive oil and aged balsamic vinegar.
Recipe provided by Executive Chef Brad Cumming of the Westin Whistler Resort and Spa.
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