Savory Cream Of Onion Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Winter savory is an old-fashioned herb, not frequently used today. It has a peppery taste that works well with beans and creamy dishes. White onions are milder and often sweeter so use them if you can. Ingredients:
3 lbs large white onions |
6 tablespoons unsalted butter |
1 1/2 tablespoons light olive oil |
2 teaspoons coarse salt |
3 tablespoons all-purpose flour |
2 (14 1/2 ounce) cans reduced-sodium chicken broth or 4 cups homemade unsalted chicken stock |
4 cups water |
1 bunch fresh winter savory or 1/2 teaspoon dried winter savory |
1/2 cup heavy cream |
1 dash cayenne |
Directions:
1. Peel the onions, cut them in half, and thinly slice them.
2. In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt.
3. Cover and cook over moderatlely low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes.
4. Add the flour and stir to mix.
5. Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
6. Gradually stir in the broth and water.
7. Bring to a boil, stirring frequently.
8. Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes.
9. Remove the savory if you've used fresh.
10. In batches, puree the soup in a blender or food processor until smooth.
11. Return to the pot and add the cream and cayenne.
12. Simmer for 5 minutes.
13. Season with additional salt to taste.
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