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Cream of Onion Soup

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Serves: 4
25g / 1oz /2 tbsp butter
1 small onion, chopped
150g / 5oz spring onions, white parts only,chopped
225g / 8oz potato, peeled and chopped
600ml / 1 pint / 2 1/2 cups chicken stock
350ml / 12fl oz / 1 1/2 cups single cream
salt and white pepper
30ml / 2 tbsp lemon juice
chopped spring onion greens or fresh chives, to garnish

Melt the butter in a saucepan and add all the onions. Cover and cook over very low heat for about 10 minutes or until soft.

Add the potatoes and the stock. Bring to the boil, cover again and simmer over a moderately low heat for 30 minutes. Cool slightly.

Puree the soup in a blender or in a food processor.

If serving the soup hot, pour it back into the pan. Add cream and season. Reheat gently, stirring frequently. Stir in the lemon juice and garnish before serving.

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