Onion Soup From Julia's Kitchen

Recipe Ingredients

2		Onions (medium)
1		Leek, white part only - washed, chopped
1		Vegetable stock
1		Saffron
4		Tarragon sprigs - (to 5) - tied with twine
1 tablespoon	15ml	Olive oil
1/4 cup	49g / 1.7oz	Butter
		Sea salt - to taste
		Cayenne pepper - to taste
1 tablespoon	15ml	Pastis or Pernod
6 oz	170g	Fresh rock shrimp
4		Chervil sprigs
2 tablespoons	30ml	Chopped chives

Recipe Instructions

Peel onions and place in an aluminum foil pouch with olive oil and season with salt. Seal foil. Place on a baking dish and bake in 300 degree oven for 2 1/2 hours, until very soft.

Melt a tablespoon of butter in a sauce pan and sweat leeks until very tender. Add stock to leeks and bring to boil. Turn off heat, add tarragon and saffron to liquid. Cover pot and steep for 30 minutes.

Remove the tarragon from the liquid. Place onions in a blender with the liquid that was released from the onions inside the pouch. Add leek-and-saffron liquid to blender and puree.

Stop blender and check seasoning, adding salt and cayenne pepper to taste. Add the Pastis or Pernod and remaining butter. Blend until butter is incorporated and pour soup back into a sauce pan.

While soup is reheating, saute the rock shrimp and divide into four bowls, garnish with the chervil and chives. Divide the soup among the bowls. Serve.

This recipe yields 4 servings.

Source:
The Los Angeles Times, 11-04-2001

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