Nancy reagan's onion wine soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 5 | larges | Onions, chopped |
| 5 | cups | Beef broth |
| 1 | Celery stalk,chopped | |
| 1 | large | Potato, peeled and chopped |
| 1 | cup | Dry white wine |
| 1 | tablespoon | Vinegar |
| 2 | teaspoons | Sugar |
| 1 | cup | Light cream |
| 1 | teaspoon | Minced parsley |
| Pepper | ||
Directions
Melt butter in large saucepan. Add chopped onions and gently saute (about 10 minutes). Add beef broth, celery and potato. Bring to a boil. Cover and simmer for 30 minutes. Puree mixture in a blender.
Return to saucepan and add wine, vinegar and sugar. Bring to a boil and simmer 5 minutes. Stir in cream, parsley and pepper to taste.
Heat, being sure NOT to boil, as the cream will curdle.