Six-onion soup

Yield: 4 Servings

Measure Ingredient
4 tablespoons Butter
2 cups Chopped yellow onions
4 \N Leeks-white only
\N \N Cleaned and thinly sliced
½ cup Chopped shallots
4 \N To 6
\N \N Peeled/minced
4 cups Chicken stock
1 teaspoon Dried thyme
1 \N Bay leaf
\N \N Salt and pepper to taste
1 cup Heavy cream
3 \N Scallions -- trimmed
\N \N Cleaned
\N \N Diagonally sliced
\N \N Croutons -- for garnish
\N \N Snipped chives -- for
\N \N Garnish
\N \N Garlic cloves- --

Melt butter in a pot. Add onions, leeks, shallots and garlic and cook covered for about 25 minutes-until tender. Add stock, thyme and bay leaf and season to taste with s & p. Bring to a boil, reduce heat and cook for 20 minutes. Strain soup and transfer the solids to a food processor and puree. Return puree to the pot. For a party, I prepare soup to this point and then it can sit until you are almost ready to serve (I don't know-30 minutes?) Over medium heat, whisk in heavy cream and bring to a simmer. Add scallions and simmer for 5 minutes. Ladle into bowls and top with croutons and chives. This soup is wonderfully delicate and I serve it frequently in the summer with fish and a lightly steamed veggie. Silver Palate.Serves 4- Recipe By : AXECLAN

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