Quick Onion Soup
This recipe makes 6 servings
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 |
Serve with: Spinach Salad - Pumpernickel Bread
Ingredients
- 2 tbsp olive oil
- 4 cups chopped onions
- 1 cup finely chopped celery
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp salt
- 1/2 tsp pepper
- 5 cups chicken stock or vegetable stock
- 1 (white and light green parts only) leek, sliced
- 1 bay leaf
- 1 tbsp wine vinegar
- Topping:
- 2 tbsp fresh chives or green onions
- 1 clove garlic, minced
- 1 tbsp 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.
- Keywords : Soup; Vegetarian; Boil/Simmer; Onions; Celery; Leeks;
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