Pairs well with Cream of Onion Soup
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Cream of Onion Soup
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A luxurious take on the classic cream soup, featuring caramelized onions, leeks, and shallots blended into a smooth, velvety base with Yukon Gold potatoes and enriched with a dash of cream.
01:45:00 total
Serves 8
medium
Soup
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Ingredients
- yellow onions - 4.5 pounds (preferably Vidalia if in season)
- leeks - 13 ounces
- shallots - 6-7 ounces
- garlic - 2 tablespoons
- fresh thyme - 1 tablespoon
- Yukon Gold potatoes - 1 pound 13 ounces
- beef stock - 3 cups
- chicken stock - 4 cups
- vegetable stock - 2 cups
- salt - to taste
- pepper - to taste
- ruby port wine - to taste
- Harveys Bristol Cream sherry - to taste
- heavy whipping cream - 3/4 cup or more as needed
Instructions
- Prepare the Ingredients: Peel and slice the onions, leeks, and shallots. Dice the Yukon Gold potatoes.
- Caramelize the Onions: Caramelize the onions in a fry pan for faster results, then do the same with the leeks and shallots.
- Cook the Soup: Combine caramelized onions, leeks, shallots, garlic, thyme, and diced potatoes in a large pot. Add beef, chicken, and vegetable stocks. Season with salt and pepper. Bring to a boil, then simmer for about 1.5 hours until the potatoes are soft.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Adjust the texture with additional stock if necessary.
- Finish with Cream and Alcohol: Stir in the ruby port wine, Harveys Bristol Cream sherry, and heavy whipping cream. Adjust the seasoning with salt and pepper to taste.
- Serve: Serve hot, garnished with croutons or a sprinkle of fresh herbs if desired.
