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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Easy to make and economical, this soup is ideal as a main course or as a first course for an elegant meal. Make it ahead if you wish and reheat-do not boil-just before serving. Deliciosso! Ingredients:
1 lb onion, peeled |
1 bunch green onion, trimmed |
1/4 cup butter |
2 carrots, medium, pared and sliced |
3/4 cup parsley, freshly chopped |
2 garlic cloves, minced |
2 teaspoons marjoram, dried leaves |
2 lemons, zest |
1/8 teaspoon black pepper, freshly ground |
1 (10 3/4 ounce) can chicken broth, undiluted |
1/4 cup all-purpose flour |
6 cups milk |
1/2 teaspoon salt, to taste |
Directions:
1. Slice the onions, and green onion. Melt butter in heavy saucepan. Add onions and cook about 5 minute stirring over medium high heat until onions are soft.
2. Reserve some of the carrots and parsley for garnish. Add the rest to the onion mixture, along with the garlic marjoram, lemon zest, black pepper an chicken broth. Cover and cook 10 minute or until vegetables are tender.
3. Stir in the flour, blending well.
4. Put vegetables a little at a time into blender container or work bowl of food processor fitted with steel blade, process until pureed. Return to saucepan.
5. Add milk an salt to taste. Heat to simmering stirring. Do not boil. Serve immediately garnished with reserved carrots and parsley or optional toppings. Or, cover and refrigerate. Reheat before serving, but do not boil.
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