17 November 2010

Five onion soup

There's something about onions. They are the kind of food you can't believe anyone could anything but love. Onions, milder and sweeter leeks and shallots and garlic - all essential ingredients for anyone concerned with maximising taste in the kitchen. More than anything I like the cheapness and humbleness of the alliums.

Lindsey Bareham's A Celebration of Soup has something called five onion soup - onions, shallots, garlic, leeks and spring onions if you were wondering. How can that be resisted in this fickle and treacherous cold weather?

    • two leeks
    • two onions
    • five shallots
    • five cloves of garlic
    • five spring onions
    • one potato
    • cream
    • stock
    • herbs

It's a pretty straightforward soup recipe really. Cook the veg gently in butter starting with the most robust (onions) and adding the others to the mix as the sweating proceeds. They need about half an hour with a few dry herbs and a diced potato in the pot.

The stock is then added and the whole thing blitzed and simmered for twenty minutes to become itself. Add cream, correct the seasoning (lots of black pepper always seems so right with cream) and eat with croutons. Lindsey Bareham suggests making a chive cream but I couldn't be bothered.

Here's how I had some - with additional fried kale, chestnut mushrooms and chorizo on top to have with toast for a full meal.

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