Why not try coffee soup?
When it comes to making a comforting dish when it’s cold outside, this onion coffee soup is like no other. The secret ingredient? Coffee of course! Try this recipe from well-known Montréal chef Marc-André Royal and let us know how it turns out.
• ½ cup of pancetta, julienned
• 2 Vidalia onions, thinly sliced
• 3 garlic cloves, minced
• 1 cup of brewed Velvety & Woodsy Van Houtte coffee
• 3 cups chicken broth
• 1 sprig of rosemary
• 1 bay leaf
• 1 cup shredded cheddar cheese
• 12 baguette croutons
In a saucepan, cook the pancetta and onion over high heat until the onion is well caramelized. Add the garlic and cook for 2 minutes.
Add the coffee, cook over low hear for 5 minutes. Add the chicken broth, rosemary and bay leaf. Cook over low heat 15 minutes.
Remove the rosemary and bay leaf and put the soup into oven-ready bowls.
Place 3 on each baguette croutons soup and sprinkle with cheese.
Place bowls under broiler until brown and serve immediately.
Photo and recipe courtesy of: http://www.vanhoutte.com/en-ca/c-the-coffee-blog/cook-book/onion-coffee-soup-with-chef-royal