Creamed Onion Soup
Crema de CebollaCooking the onions slowly for this soup releases all their natural sweetness. Follow the soup course with a spicy dish, such as Sautéed Sea Bass with Pasilla Chile Sauce or a simple Chicken Tostadas. This soup is based on one my husband, Bill, and I had on a trip to Copper Canyon in the state of Chihuahua, in northern Mexico.
Ingrediënten
Makes 4 servings
- 2 tablespoons unsalted butter
- 3 medium onions about 1 pound, thinly sliced
- ⅛ teaspoon crushed red pepper
- ½ teaspoon salt or to taste
- 1½ cups canned fat-free reduced-sodium chicken broth
- 1 cup whole milk
- 1 small 3 ounce white potato, peeled and finely chopped
- 1 tablespoon chopped fresh cilantro
Instructies
- Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes.
- Add the red pepper, salt, chicken broth, milk, and potato.
- Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender, 8 to 10 minutes.
- Pour the soup into a blender and pulse a few times on low speed until just blended with some texture.
- Return the soup to the pan and bring to a boil over medium-low heat, uncovered, stirring frequently, until steaming hot.
Notes / Tips / Wine Advice:
Serve hot, sprinkled with cilantro.
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