Day One Hundred Ninety Eight: Crunchy Caramelized-Shallot Soup

In the October issue of Martha Stewart Living, there is a recipe for Caramelized-Shallot Soup.  Shallots are the cuter, milder version of onions.  Caramelizing anything is delicious. Caramelizing shallots raises them to almost heavenly levels.  In fact, I'm pretty sure if God ate soup, it would be something with caramelized shallots.

This recipe has an interesting twist: on top of the traditional gruyere cheese, it's garnished with toasted chestnuts.

Now, I like all sorts of nuts.  I like chestnuts.  But eating crunchy soup is not something I can recommend.  It tastes great. But soup, by it's very nature, should not be something that requires a lot of chewing.

Period.