Author Jean Morrison
Creamy Onion Soup
I liked the Creamed Capsicum Soup so much I decided to experiment with other vegies. This soup is one of the end results of my experimenting with different vegies.
Cooking time: 30 minutes
Quantity: Serves 5 - 6
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4 onions, chopped
2 teaspoons olive oil
Small pinch sugar
Small pinch dried tarragon
2 rounded tablespoons plain flour
1 litre (4 cups) chicken or vegetable stock
Salt and pepper to taste
Place onions, oil, sugar and tarragon in saucepan and cook over medium heat for about 10 minutes until golden and tender but not brown. Stir frequently.
Sprinkle in the flour and cook for 2 minutes, stirring constantly over low heat. The flour will stick to the base of the pan a little but that is OK as it will lift off nicely when the stock is added. 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. Check seasonings and serve.
If you don't have tarragon, still make the soup. You could add an alternative herb if you want to.
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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