Creamy Onion-And-Potato Soup Recipe - Cooking Index
Creamy Onion-And-Potato Soup Recipe - Cooking Index
| 5 cups | 1185ml | Chicken broth |
| 1 | Bay leaf | |
| 1 section | Fresh thyme | |
| Extra-virgin olive oil | ||
| 1 1/2 lbs | 681g / 24oz | White onions - (4 med) - chopped |
| 8 | Green onions, white part only - chopped | |
| 3/4 lb | 340g / 11oz | Redskin potatoes - peeled, and |
| Cut into 1/2" chunks | ||
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Balsamic vinegar - to taste |
Place chicken broth, bay leaf and thyme in a saucepan. Bring to a boil, reduce heat and barely simmer, covered, for 15 minutes. Set aside.
Heat 3 tablespoons olive oil in a soup kettle. Add white and green onions. Cook over very low heat, stirring occasionally, for about 40 minutes. Do not brown.
Meanwhile, steam potatoes over boiling water in a covered pot for 10 minutes, or until tender. When onions are ready, add potatoes. Remove bay leaf and thyme from broth; add broth to vegetables in soup pot. Cook until heated through.
Puree mixture, in several batches if necessary, in a food processor until very smooth. Return to pan and reheat, adding salt and white pepper to taste.
Ladle soup into 4 to 6 shallow soup bowls. Drizzle about 1 teaspoon olive oil and 1 teaspoon balsamic vinegar over the soup in each bowl.
This recipe yields 7 cups for 4 to 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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