Saturday, 7 January 2012

White Allium Soup

I was kindly sent a sample recently of some veal stock powder from Essential Cuisine, a company that specialising in stock both for the food service industry and the home chef. I needed a recipe that showcased the stock yet didn't actually need veal, as veal meat is very hard to get hold of in my area without pre-ordering. I have fond memories of onion soup as a child, a white onion soup as apposed to a dark french onion style one. So here is the recipe I came up with.

  • 2 large white onions, peeled and very finely sliced
  • 1 large leek, finely sliced, white part only
  • 1 clove garlic - very finely chopped
  • Essential cuisine veal stock, you could also use chicken stock
  • Thyme
  • Cream (optional)
  • Slaked cornflour
  • chives - optional garnish
  • Butter
  • Melt your butter in a large saucepan
  • Add your finely sliced onions, leeks and garlic and cooked without colouring over a low heat 
  • Add a sprinkle of finely chopped thyme
  • Add your stock and simmer until the onion mixture is very soft
  • Add your slaked cornflour and stir whilst over the heat to  thicken your soup
  • Season and add cream and chives if using
  • Serve

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