-
1
In a saucepan on medium heat, warm the milk and 1 cup of water to just under a simmer.
-
2
Dont let the liquid boil.
-
3
Cover and keep warm.
-
4
Meanwhile, in a soup pot, melt the butter.
-
5
Stir in the onions, garlic, salt, pepper, and nutmeg.
-
6
Cover and cook on low heat for 5 minutes, stirring occasionally.
-
7
Sprinkle the onions with the flour and stir for a minute.
-
8
The butter and any liquid will be absorbed and the mixture will thicken.
-
9
Stir in the sherry, cook for a couple of minutes, and then stir in the sour cream.
-
10
Increase the heat to medium, add about 2 cups of the hot milk, and stir until smooth.
-
11
Add the rest of the milk, lower the heat, and slowly bring to just below a simmer, stirring occasionally.
-
12
Turn off the heat until the croutons are done.
-
13
To make the croutons, toast the bread cubes until crisp on the outside but still soft and moist on the inside.
-
14
In a small pan on low heat, melt the butter.
-
15
Add the olive oil, thyme, and marjoram and sizzle the herbs for a minute.
-
16
Put the toasted bread cubes into a bowl, drizzle on the herbed butter, and toss well.
-
17
Serve the soup piping hot, topped with the croutons.
-
18
A note of caution: Be careful when you bite into an onion!
-
19
It may be surprisingly hot.
-
20
A side of Baby Greens with Pecans & Pears (page 206) or tangy Lemony Green Beans (page 192) complements this creamy soup.
-
21
For dessert, try Apples Two Ways (page 191) or New England Squash Pie (page 277).
