Recipe - Green And White Onion Soup - Country Living

WHITE ONION SOUP
1 tablespoon Butter or margarine
1 lg White onion; chopped
1/3 cup Chopped white part of green
onions or shallots
2 tablespoon All purpose flour
1 cup Reducedsodium chicken broth
One fourth cup Skim milk
One fourth teaspoon Ground white pepper

GREEN ONION SOUP
2 tablespoon Olive oil
3 Mediumsize leeks; white
part only, rinsed & cut or sliced up
One fourth cup Unsifted all purpose flour
1 cn (14 One half or 13 Three fourths oz)
reducedsodium chicken
broth
1 cup Chopped green onion tops
1 cup Skim milk
One fourth teaspoon Salt
Chopped chives;, (opt)

Note: A variety of onions forms the basis of this flavorful soup. To create
a swirled pattern in the green soup, use the itp of a knife to draw the
white soup through the green soup.

Prepare WhiteOnion Soup: In 2 quart saucepan, heat butter. Add onion and
white part of green onions; saute 5 minutes. Stir in flour until well
mixed. Add broth and heat to boiling, stirring constantly, until thickened.
Stir in milk and pepper; set soup aside.

Prepare GreenOnion Soup: In 3quart saucepan, heat oil. Add leeks; saute 5
minutes. Cover and cook leeks over low heat 15 minutes or until tender,
stirring occasionally.

Sprinkle leeks with flour and stir until well mixed. Stir in broth and heat
to boiling. Add green onion tops; cook 1 minute. Remove from heat; stir in
milk and salt.

In blender, puree WhiteOnion soup until smooth; return to saucepan and set
aside. In blender (no need to wash), puree GreeenOnion Soup until smooth.
Return to saucepan. (Both soups can be made ahead, covered and
refrigerated.)

Just before serving, reheat soups just until hot. To serve, ladle green
soup into bowls and spoon white soup in the center. Sprinkle with chives,
if desired. Serve immediately.

Country Living/Jan/93

Posted to recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998