Cream of Onion Soup
A smooth blend of cream, potato and shallots.
For four-six servings you’ll need
- 2 Tbsp butter
- 1 small onion, chopped
- 5 shallots, chopped (white part only)
- 3 medium potatoes, peeled and quartered
- 2 ½ c chicken stock
- 1 ½ c cream
- 2 Tbsp lemon juice
- salt and pepper to taste
Preparation
- Melt butter in a saucepan and add all the onions (leave out a few tablespoons of greens for garnish)
- Cover and cook on low heat for about 5 minutes until soft
- Add potatoes and stock
- Bring to boil, cover and simmer 30 minutes
- Uncover, remove from heat and let cool 10 minutes
- Puree in a blender
- Pour back in saucepan, add cream and seasoning
- Reheat on low, stir in lemon juice
Tips
- Garnish with leftover shallot greens.
Good served with
- Fresh, thickly sliced bread and butter.