Potage Creme aux Onignons, Soubise

2014-12-08

From my friend Sue Bowen. This is a soup for onion lovers, and a pleasant change from the usual brown onion soup. The little touch of curry and a bit of wine give it special flavour, while the addition of the rice turns it into a soubise  This recipe serves 6

Ingredients

  • 4 cups sliced onions Onions, raw
  • 4 Tbs butter Butter, without salt
  • 1 tsp curry powder Spices, curry powder
  • 2 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 cups hot water Water, municipal
  • 2 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 cup dry white wine Alcoholic beverage, wine, table, white
  • 1/3 cup plain white rice
  • 1 bay leaf Spices, bay leaf, crumbled
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • 2 1/2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/2 cup or more heavy cream
  • 3 Tbs soft butter Butter, without salt
  • 3 Tbs fresh minced parsley Parsley, raw

Method

Step 1

Cook onions in butter ubtiltender but not browned, Add curry powder and cook 1 min. more, then add flour and cook 2 mins without browning. Remove from heat, beat in the hot water, then the chicken stock and wine.

Step 2

Bring to simmer and sprinkle in the rice; add bay leaf and season to taste. Simmer 30 mins. Puree

Step 3

Bring soup to the simmer Thin out to desired consistency with milk, stir in the cream and correct seasoning. Reheat again to simmer just before serving:

[tips]

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