Cream Of Onion Soup Recipes Recipe For Shrimp

CREAM OF ONION SOUP

Steps:

• Melt butter in heavy large pot over medium heat.
• Add 9onions and saute until very tender and pale golden, about 25 minutes.
• Add garlic, and stir 1 minute.
• Add broth and potato and bring to boil.
• Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
• Cool slightly.
• Working in batches, puree soup in blender.
• Return to pot.
• Stir in cream, sherry and thyme.
• Simmer about 10 minutes.
• Season with salt and pepper.
• Sprinkle with chives.

CREAM OF ONION SOUP

Steps:

• Melt butter in heavy large pot over medium heat. Add onions and sauté until very tender and pale golden, about 25 minutes. Add garlic and stir 1 minute. Add broth and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender. Return to pot. Stir in cream, Sherry and thyme. Simmer about 10 minutes. Season with salt and pepper. (Can be made 2 days ahead; chill. Bring to simmer before serving.) Sprinkle with chives.

CREAM OF CORN SOUP

Steps:

• Heat olive oil in a pot over medium-high heat. Saute corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
• Remove 6 tablespoons of corn from the soup and set aside.
• Puree the soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
• Season soup with cayenne pepper and sea salt. Add the reserved corn kernels back to the soup and bring to a boil again briefly.
• Divide the soup among four bowls and drizzle with chili oil.

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

SIMPLE CREAM OF ONION SOUP

Steps:

• Melt 6 tbsp of the butter in a large pan. Set about 1/5 of the onions aside and add the rest to the pan. Stir to coat in butter, then cover and cook very gently for about 30 minutes. The onions should be soft and tender, but not brown.
• Add the stock, about 1 tsp salt, and pepper to taste. Bring to the boil, reduce heat, and simmer for 5 minutes. Remove from heat.
• Let soup cool, then blend until smooth. Return soup to the rinsed pan.
• Meanwhile, melt remaining butter in another pan and cook remaining onions over low heat, covered, until soft but not browned. Uncover and continue to cook onions until they turn golden yellow.
• Add cream to soup and reheat gently until hot, but do not boil. Add buttery onions and stir for 1-2 minutes. Serve immediately.

ONION CREAM SOUP

Steps:

• In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.