Name Cream of onion soup _ menus for two

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CREAM-OF-ONION-SOUPPREPARATION TIME: 15 minutes
COOKING TIME: 18 minutes
MICROWAVE SETTING: Maximum (Full)

350 g (12 oz) onions,
peeled and finely sliced
200 ml (7 floz) well-
flavoured chicken stock         
150 ml (1/4 pint) creamy milk
pinch of powdered bay leaf    
1 teaspoon cornflour

1 tablespoon cold water

salt
freshly ground black
pepper                                    
To garnish:
onion rings                              
parsley sprigs

single cream


1.  Put the onions in a large bowl and add the chicken stock. Three-quarters cover with cling film and cook for 15 minutes until the onions are tender, stirring twice.
2. Uncover, stir in the milk and cook for 2 minutes or until boiling, then add the powdered bay leaf.
3.  Blend the cornflour with the cold water. Stir in 1-2 tablespoons of the soup, then pourthe mixture into the rest of the soup. Stir to mix well. Cook for 1/2-1 minute, then stir and cook for a further 30 seconds.
4.  Puree the soup in the liquidizer, then add salt and pepperto taste. Pour into individual bowls and reheat if necessary. Garnish each bowl with onion rings, a sprig of parsley and a swirl of cream.

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