Creamy Onion Soup
I liked the Creamed
Capsicum Soup so much I decided to experiment
with other veges. This soup is one of the end results
of my experimenting with different veges.
The links immediately below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
4 onions, chopped
2 teaspoons olive oil
Small pinch sugar
Small pinch dried tarragon (optional)
2 rounded tablespoons plain flour
1 litre (4 cups) chicken or vegetable stock
Salt and pepper to taste
2 tablespoons chopped parsley
Method:
Place onions, oil, sugar and tarragon in saucepan and
cook over low heat for about 10 minutes until tender but not
brown. Stir frequently.
Sprinkle in the flour and cook for 2 minutes, stirring
constantly.
Add stock, salt and pepper and gently return to the boil,
stirring regularly. Cook gently for 20 minutes
Puree the soup in a blender or use your bamix.
Really puree it well so that there are no lumps left at all.
Add parsley and check seasonings.
Serves 5 - 6.
Notes:
If you don't have parsley still make the soup. The
parsley is more for decoration anyway.
Food Facts:
Onions are high in energy and have good amounts of B6, B1, and
Folic acid in them. They contain chemicals which fight free
radicals in our bodies. Free radicals cause disease and
destruction in our cells. Onions have anti-viral, anti-fungal
and anti-bacterial properties in them. These properties are
most potent when the onion is eaten raw. Onions raise the
levels of beneficial HDL cholesterol and they lower the levels of the
bad LDL cholesterol.
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