Potage Creme aux Onignons, Soubise
2014-12-08- Cuisine: American
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:
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