PastryWiz Recipies & more PastryWiz Recipes: Home - Cake Decorating - Recipe Categories - Recipe Magazines  
 

 

Recipe Category:
Almonds
Apple
Bagels
Banana
Beef
Beverages
Blueberry
Bread
Cake
Casserole
Cheesecake
Chocolate
Christmas
Cookies
Copycat
Easter
Halloween
Ice-cream
Lemon
Lowfat
Muffin
Pasta
Peach
Pets
Pies
Pineapple
Pudding
Pumpkin
Seafood
Strawberry
Sugar-free
Valentine
Venison
Wedding
MORE ...







Measurements

CREAM OF ONION SOUP

  • 1/4 c Butter
  • 2 Stalks celery, fine chop
  • 1 Blade mace
  • Salt & Pepper to taste
  • 2/3 c Milk
  • Fried croutons (garnish)
  • 3 c Onions, finely chopped
  • 3 3/4 c Chicken stock
  • 1 Bay leaf
  • 1/4 c Flour
  • 2/3 c Single or double cream
  • Chopped fresh mixed herbs

Fry onions and celery for 5 minutes, without browning, in melted butter. Add chicken stock, mace, bay leaf and seasoning. Bring to a boil, cover and simmer 45 minutes or until tender. Remove bay leaf and mace blade. The soup can now be sieved or pureed if a smooth soup is desired. Blend flour with milk and whisk gradually into soup. Return to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Adjust seasoning. Stir in cream and reheat before serving. Dip the hot fried croutons into finely chopped savory herbs and float them on top of soup.


Print recipe, search recipes, browse recipes, or see today's recipe

PastryWiz - Cooking Magazine - Cake Decorating - Jobs

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart

Dessert Professional