Green and white onion soup - country living

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter or margarine
1 Large white onion, chopped
⅓ cup Chopped white part of green onions or shallots
2 tablespoons All purpose flour
2 tablespoons Olive oil
3 Medium-size leeks, white part only, rinsed & sliced
¼ cup Unsifted all purpose flour
1 can (14 1/2 or 13 3/4 oz) reduced-sodium chicken
1 cup Reduced-sodium chicken broth
¼ cup Skim milk
¼ teaspoon Ground white pepper broth
1 cup Chopped green onion tops
1 cup Skim milk
¼ teaspoon Salt
Chopped chives, (opt)

Directions

WHITE ONION SOUP

GREEN ONION SOUP

Note: A variety of onions forms the basis of this flavorful soup. To create a swirled pattern in the green soup, use the itp of a knife to draw the white soup through the green soup.

Prepare White-Onion Soup: In 2 quart saucepan, heat butter. Add onion and white part of green onions; saute 5 minutes. Stir in flour until well mixed. Add broth and heat to boiling, stirring constantly, until thickened. Stir in milk and pepper; set soup aside.

Prepare Green-Onion Soup: In 3-quart saucepan, heat oil. Add leeks; saute 5 minutes. Cover and cook leeks over low heat 15 minutes or until tender, stirring occasionally.

Sprinkle leeks with flour and stir until well mixed. Stir in broth and heat to boiling. Add green onion tops; cook 1 minute. Remove from heat; stir in milk and salt.

In blender, puree White-Onion soup until smooth; return to saucepan and set aside. In blender (no need to wash), puree Greeen-Onion Soup until smooth. Return to saucepan. (Both soups can be made ahead, covered and refrigerated.)

Just before serving, reheat soups just until hot. To serve, ladle green soup into bowls and spoon white soup in the center. Sprinkle with chives, if desired. Serve immediately.

Country Living/Jan/93 Typed by Didi Pahl

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