Soups & stews
Cream of onion soup
This bistro classic, enriched with cream, makes a good quick supper with a hunk of crusty bread. Garlic bread goes especially well. Season it liberally and garnish with chopped parsley and croutons. You could stir in a tablespoon of sherry before blending.
Ingredients
- 50g butter
- 5 medium sized onions, chopped
- 3 medium sized potatoes, diced
- nutmeg
- 1 litre chicken stock
- 300ml single cream
- small handful parsley, chopped
- handful croutons
Method
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Step 1
In a saucepan, melt the butter and add the onions with the potatoes, nutmeg and seasoning.
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Step 2
Cover with a lid and stew gently for 20 minutes. Add the stock and bring to the boil. Boil for 10 minutes and pass through a fine mouli or blend.
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Step 3
Return to the saucepan and add the cream. Gently reheat (do not boil once cream is added). Serve and sprinkle each bowl with parsley and croutons.