Five Onion Soup With Garlic Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I came up with this recipe when I wanted to make a soup for our Sunday dinner first course and only had one of each kind of onion. Laziness is the mother of invention :-) This is a great first course soup. It has a lovely taste and mouth feel. Ingredients:
1/4 cup unsalted butter |
1 large leek, white and pale part only, chopped |
1 onion, chopped |
1 red onion, chopped |
3 green onions, chopped |
2 shallots, chopped |
2 stalks celery, chopped |
1 clove garlic, minced |
1/2 cup dry sherry |
1 (12 - ounce) russet potato, peeled and diced |
8 cups chicken broth, (preferably homemade, or low-sodium) |
chopped chives |
12 (1/4 inch) baguette slices |
1 tablespoon olive oil |
1 clove garlic, crushed |
Directions:
1. Melt the butter in a heavy large Dutch oven over medium-low heat. Add the leek, onion, red onion, green onion, shallot, celery and garlic. Saute until translucent; about 8 minutes. Add the Sherry; simmer until the liquid evaporates. Add the potato and broth; simmer until the potato is very tender, about 20 minutes.
2. Puree the soup in a blender (be very careful when pureeing hot liquids, hold the top on with a folded towel and do not overfill the containers; puree in batches). Season with salt and pepper.
3. Meanwhile, brush the baguette slices with olive oil. Bake in a moderate (350 degree F) oven until crisp. Rub with the garlic.
4. Bring the soup to a simmer, thinning with additional stock, if desired. Ladle into deep bowls; lay the crouton on top and sprinkle with chives.
5. Per Serving: 333 Calories; 11g Fat; 20g Protein; 35g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 964mg Sodium.
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