Cream of onion soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | Stalks celery, fine chop | |
| 1 | Blade mace | |
| Salt & Pepper to taste | ||
| ⅔ | cup | Milk |
| Fried croutons (garnish) | ||
| 3 | cups | Onions, finely chopped |
| 3¾ | cup | Chicken stock |
| 1 | Bay leaf | |
| ¼ | cup | Flour |
| ⅔ | cup | Single or double cream |
| Chopped fresh mixed herbs | ||
Directions
Fry onions and celery for 5 minutes, without browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup.
Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and reheat before serving.
Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.
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