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Cream of Onion Soup

A smooth blend of cream, potato and shallots.

Cream of Onion

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.
This entry was written on April 1st, 2002 and filed under Recipes.
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