Six Onion Soup
request from: kcop...@comcast.net (kathy copson) 
> i was hoping someone might have the recipe for six-onion soup - a 
> cream-based soup made with 6 different types of onions - leeks, 
> onions, garlic, shallots, chives, and....?? well, i forget the 
> sixth...it's a delicious, rich soup - not at all overwhelming (well, i 
> guess it might be for non-garlic lovers!!) 
 
six-onion soup 
 
this creamy, delicate soup uses the yellow onion and five of its 
relatives-leeks, shallots, garlic, scallions and chives. long-simmered, 
the 
ingredients acquire a sweet, subtle flavor. 
 
4 Tbsp  unsalted butter
3 medium  onions, chopped
4 large  leeks (white part only) sliced crosswise
4 oz.  shallots, chopped (about 1/2 cup)
6 medium  garlic cloves, minced
4 cup  chicken stock or broth
1 tsp  thyme
1   bay leaf
1 tsp  freshly ground pepper
1 cup  heavy cream
3   scallions, cut on the diagonal into 1/2-inch pieces
  salt to taste
  croutons
 
melt the butter in a heavy medium saucepan. add the onions, leeks, 
shallots 
and garlic. cover and cook over low heat, stirring occasionally, until the 
vegetables are softened and translucent, about 25 minutes. 
add the stock, thyme, bay leaf and pepper. 
bring to a boil, reduce the heat to low and simmer, partially covered, 
until 
the vegetables are very soft, about 20 minutes. 
strain the soup into a large bowl, reserving the solids in a sieve. 
transfer 
these solids plus 1 cup of the liquid to the bowl of a blender or food 
processor. purée until smooth. 
return the purée and the remaining strained liquid to the saucepan, stir 
in 
the cream and scallion pieces and simmer for 3 to 5 minutes., until the 
scallions are wilted. season with salt to taste. 
serve garnished with croutons and chives. 4 to 6 servings. 
 
 
 
-- 
(ID: 7343) Mirror: rec.food.recipes: Tue, Jun 15, 2004


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