Here’s a creamy soup that delivers a rich satisfying mouth feel
without any cream. Onions are members of the lily family, which gives
the soup its name. It can be made up to several days ahead.
- 4 c. sliced yellow or white onions,
- NOT super-sweet
- 1/2 c. sliced shallots
- 12 cloves garlic, sliced
- 6 T. unsalted butter, divided
- 4 c. chicken stock, or other stock such as beef or vegetable
- 2 c. leeks, white part only, thinly sliced
- Salt and freshly ground white pepper to taste
- Thinly sliced scallions for garnish
In
a large skillet, melt 4 T. of the butter over medium high heat and stir
in the onions, shallots and garlic. Cover the pan and let the
vegetables sweat until softened and translucent, about 5 minutes.
Uncover the pan, reduce the heat, and continue to cook, stirring
occasionally, until the vegetables are golden brown and caramelized,
15-30 minutes.
Add the stock to the pan and stir the bottom to
scrape up any browned bits. You may wish to let the mixture cool a bit
before puréeing, especially if using a blender or food processor,
otherwise it can explode with the releasing heat. Purée the mixture in
a blender, food processor, or with a hand held blender until creamy.
Melt
the remaining butter in the skillet and add the leeks. Cover the pan
and let them sweat until translucent, then uncover the pan and continue
to cook, stirring occasionally, until they are softened but not
browned, about 5 minutes.
 Return the puréed mixture to the
skillet, season to taste with salt and pepper, and heat through.
Garnish with the sliced scallions. Serves 6.
This article appears in Oct 28 – Nov 3, 2010.
