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Soup: Potato Soup w/Caramelized Onions




Source of Recipe


Edward Espe Brown - "The Complete Tassajara Cookbook"


List of Ingredients




2 yellow onions

2 medium leeks, white part

4 cups potatoes, peeled, cut in 1-inch pieces

4 cups water or chicken broth

½ to 1 teaspoon salt

2 tablespoons butter

1 tablespoon olive oil

½ cup each: milk, cream

Fresh chopped parsley, chervil, thyme or basil

Freshly ground pepper

½ cup small croutons, fried in butter



Recipe



. Slice one onions and the two leeks; place in soup pot with potatoes, water and salt. Heat to a boil, then simmer uncovered until vegetables are soft, about 40 minutes.

2. Dice remaining onion. Saute in the butter and olive oil in a heavy skillet over low heat, stirring frequently, until onion is caramelized, 20 minutes.

3. Press onions and leeks through a sieve or ricer; return to soup pot. (A blender will make the potatoes gummy.) Add caramelized onions, milk and cream. Garnish with fresh herbs, pepper and croutons.

SERVES 6