Recipe - Six-Onion Soup

4 tablespoon Butter
2 cup Chopped yellow onions
4 Leekswhite only
Cleaned and thinly cut or sliced up
One half cup Chopped shallots
4 To 6
Peeled/minced
4 cup Chicken stock
1 teaspoon Dried thyme
1 Bay leaf
Salt and pepper to taste
1 cup Heavy cream
3 Scallions trimmed
Cleaned
Diagonally cut or sliced up
Croutons for garnish
Snipped chives for
Garnish
Garlic cloves

Melt butter in a pot. Add onions, leeks, shallots and garlic and cook
covered for about 25 minutesuntil tender. Add stock, thyme and bay leaf
and season to taste with s & p. Bring to a boil, reduce heat and cook for
20 minutes. Strain soup and transfer the solids to a food processor and
puree. Return puree to the pot. For a party, I prepare soup to this point
and then it can sit until you are almost ready to serve (I don't know30
minutes?) Over medium heat, whisk in heavy cream and bring to a simmer. Add
scallions and simmer for 5 minutes. Ladle into bowls and top with croutons
and chives. This soup is wonderfully delicate and I serve it frequently in
the summer with fish and a lightly steamed veggie. Silver Palate.Serves 4

Recipe By : AXECLAN

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip