The Secrets of Jesuit Soupmaking by Rick Curry

Author:Rick Curry
Language: eng
Format: epub
Publisher: Penguin USA, Inc.

BROWN THE ONIONS AND SUGAR in butter and oil. Add the garlic; cook for 3 minutes and sprinkle with the flour and mustard. Raise the heat and continue stirring for 3 minutes.

Pour the cognac over the mixture, ignite, and let burn down. Add the stocks, consommé, nutmeg, pepper, and Worcestershire sauce. Cover, bring to a boil, lower the heat and simmer for 20 minutes. Add salt as desired. Cool the soup and refrigerate it overnight in order to mellow the flavor. Reheat and adjust seasonings to taste. Add the vermouth before serving. Top the soup off with rusks or toast sprinkled with cheese.

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