Six-onion soup

Yield: 4 Servings

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

File

Similar recipes