Quick Onion Soup
Serve with: Spinach Salad - Pumpernickel Bread
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 126 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 861 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 1% |
| vit C | 15% |
| folate | 12% |
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2 tbsp (25 mL) olive oil
4 cups (1 L) chopped onions
1 cup (250 mL) finely chopped celery
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each dried marjoram, salt and pepper
5 cups (1.25 L) chicken or vegetable stock
1 leek (white and light green parts only), sliced
1 bay leaf
1 tbsp (15 mL) wine vinegar
Topping:
2 tbsp (25 mL) chopped fresh chives or green onions
1 clove garlic, minced
1 tbsp (15 mL) finely grated lemon rind
Preparation:
In saucepan, heat oil over medium-high heat; cook onions, celery, garlic, thyme, marjoram, salt and pepper, stirring often, until golden, 10 minutes. Transfer half to blender; pur?until smooth. Return to pan.
Add stock, leek and bay leaf; bring to boil. Reduce heat and simmer until leek is tender, about 10 minutes. Discard bay leaf. Stir in vinegar. (Make-ahead: Let cool for 30 minutes; transfer to container and refrigerate until cold. Cover and store for up to 3 days. Reheat gently.) Ladle into bowls.
Topping: Mix chives, garlic and lemon rind; mound in centre of each serving.
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