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Six Onion Soup
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- #22317
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 tablespoons sweet butter
2 cups chopped yellow onion
4 large leeks, white parts only, well cleaned and thinly sliced
1/2 cup chopped shallots
4 cloves garlic, minced (more if desired)
4 cups chicken stock
1 teaspoon dried thyme
1 bay leaf
salt
freshly ground black pepper
1 cup heavy cream
3 scallions, cut diagonally into 1/2 inch pieces
toasted French bread, for garnish
fresh chives, for garnish
directions
Melt butter. Add onions, leeks, shallots, and garlic. Cook, covered, over low heat until vegetables are under and lightly colored, about 25 minutes.
Add stock, thyme and bay leaf, salt and pepper. Bring to boil, reduce heat, and cook, partially covered, for 20 minutes.
Pour soup through a strainer set over a bowl, transfer solids and 1 cup liquid to the bowl of food processor fitted with a steel blade and puree.
Return the puree and remaining 3 cups of liquid to pot and set over medium heat. Whisk in heavy cream and bring to a simmer. Add the scallions and simmer for 5 minutes.
Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
added by
luckytrim
nutrition data
291 calories, 23 grams fat, 18 grams carbohydrates, 4 grams protein per serving.
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