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Prep Time: 20 Minutes Cook Time: 900 Minutes |
Ready In: 920 Minutes Servings: 6 |
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When you're feeling blue or out of sorts, a nice bowl of soup may be just what you need. This recipe fits the bill! Ingredients:
2 tablespoons butter |
5 cups sliced onions (about 1 1/4 pounds) |
2 garlic cloves, peeled, halved |
5 cups canned low sodium chicken broth |
7 -8 ounces russet potatoes, peeled, cut into 3/4 inch pieces |
1/2 cup whipping cream |
1 tablespoon dry sherry |
1 teaspoon minced fresh thyme |
minced fresh chives |
Directions:
1. Melt butter in heavy large pot over medium heat.
2. Add 9onions and saute until very tender and pale golden, about 25 minutes.
3. Add garlic, and stir 1 minute.
4. Add broth and potato and bring to boil.
5. Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
6. Cool slightly.
7. Working in batches, puree soup in blender.
8. Return to pot.
9. Stir in cream, sherry and thyme.
10. Simmer about 10 minutes.
11. Season with salt and pepper.
12. Sprinkle with chives.
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