Request From: [email hidden] (Kathy Copson)
Quoted message said:I was hoping someone might have the recipe for six-onion
soup - a cream-based soup made with 6 different types of
onions - leeks, onions, garlic, shallots, chives,
and....?? well, I forget the sixth...it's a delicious,
rich soup - not at all overwhelming (well, I guess it
might be for non-garlic lovers!!)
Six-Onion Soup
This creamy, delicate soup uses the yellow onion and five
of its relatives-leeks, shallots, garlic, scallions and
chives. Long-simmered, the ingredients acquire a sweet,
subtle flavor.
4 tbsp unsalted butter 3 medium onions, chopped 4 large
leeks (white part only) sliced crosswise 4 ounces shallots,
chopped (about 1/2 cup) 6 medium garlic cloves, minced 4
cups chicken stock or broth 1 tsp thyme 1 bay leaf 1 tsp
freshly ground pepper 1 cup heavy cream 3 scallions, cut on
the diagonal into 1/2-inch pieces Salt to taste Croutons
Melt the butter in a heavy medium saucepan. Add the onions,
leeks, shallots and garlic. Cover and cook over low heat,
stirring occasionally, until the vegetables are softened and
translucent, about 25 minutes. Add the stock, thyme, bay
leaf and pepper. Bring to a boil, reduce the heat to low and
simmer, partially covered, until the vegetables are very
soft, about 20 minutes. Strain the soup into a large bowl,
reserving the solids in a sieve. Transfer these solids plus
1 cup of the liquid to the bowl of a blender or food
processor. Purée until smooth. Return the purée and the
remaining strained liquid to the saucepan, stir in the cream
and scallion pieces and simmer for 3 to 5 minutes., until
the scallions are wilted. Season with salt to taste. Serve
garnished with croutons and chives. 4 to 6 servings.
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