six-onion soup
(1 RATING)
RICH AND DELISHOUS. SERVE WITH SOME TOASTED FRENCH BREAD CROUTONS TOSSED IN. EVERYONE LOVES THIS ELLEGANT SOUP.
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prep time
cook time
50 Min
method
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yield
4-6 serving(s)
Ingredients
- 4 tablespoons butter, unsalted
- 2 cups finely chopped yellow onions
- 4 large leekswhite parts only, thinly sliced
- 1/2 cup chopped shallots
- 6 - garlic cloves minced
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 - bay leaf
- - salt and pepper to taste
- 1 cup heavy cream
- 3 - green onions, cut diagonlly into 1/2 in. slices
- - snipped fresh chives for garnish
How To Make six-onion soup
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Step 1IN A LARGE HEAVY POT, MELT BUTTER OVER LOW HEAT. ADD ONIONS, LEEKS, SHALLOTS AND GARLIC AND COOK COVERED OVER LOW HEAT UNTIL SOFT AND TENDER ABOUT 25 MINUTES.
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Step 2ADD STOCK, THYME AND BAY LEAF, SEASON WITH SALT AND PEPPER. BRING TO A BOIL AND REDUCE HEAT. COOK PARTIALLY COVERED FOR 20 MINUTES.
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Step 3POUR THROUGH A STRAINER PLACED OVER A LARGE BOWL. PUT SOLIDS INTO A FOOD PROCESSOR AND PUREE.
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Step 4PUT SOUP AND PUREE BACK INTO POT OVER MEDIUM HEAT. WHISK IN CREAM AND BRING TO A SIMMER. ADD GREEN ONIONS AND SIMER ANOTHER 8 MINUTES OR GRENN ONIONS ARE TENDER.
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Step 5LADDLE INTO HEATED BOWLS AND GARNISH WITH THE SNIPPED CHIVES.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cream Soups
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