Potato Soup with Caramelized Onions
INGREDIENTS
Don’t be confused by the mention of onions in two places. The first gets stewed in with the potatoes. The second is caramelized slowly with butter and oil.
4 cups potatoes, washed and cut into 1-inch pieces
1 medium onion, coarsely chopped
2 medium leeks, white part only, halved lengthwise, sliced, and washed
4 cups water
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
1/2 cup milk
1/2 cup cream (optional)
Fresh parsley
Freshly-ground black pepper
1/2 cup small croutons, fried in butter (optional)
1. Put the potatoes, coarsely chopped onions, leeks, water, and salt in a soup pot. Bring to a boil, then reduce the heat and simmer uncovered until the vegetables are completely soft, about 40 minutes.
2. While the vegetables are simmering, melt butter with olive oil in a heavy skillet and slowly cook the diced onions until they are caramelized a deep brown, about 20 minutes. Stir frequently so they don’t burn.
3. Press the softened potatoes and other vegetables through a sieve, then return them to the soup pot. Add the caramelized onions, milk, and cream to the soup. Taste for salt. Thin with more milk or cream if necessary.
4. Serve the soup with plenty of chopped fresh parsley, coarsely ground pepper, and croutons.
Serve 8 to 10.
Don’t be confused by the mention of onions in two places. The first gets stewed in with the potatoes. The second is caramelized slowly with butter and oil.
4 cups potatoes, washed and cut into 1-inch pieces
1 medium onion, coarsely chopped
2 medium leeks, white part only, halved lengthwise, sliced, and washed
4 cups water
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 large yellow onion, diced
1/2 cup milk
1/2 cup cream (optional)
Fresh parsley
Freshly-ground black pepper
1/2 cup small croutons, fried in butter (optional)
1. Put the potatoes, coarsely chopped onions, leeks, water, and salt in a soup pot. Bring to a boil, then reduce the heat and simmer uncovered until the vegetables are completely soft, about 40 minutes.
2. While the vegetables are simmering, melt butter with olive oil in a heavy skillet and slowly cook the diced onions until they are caramelized a deep brown, about 20 minutes. Stir frequently so they don’t burn.
3. Press the softened potatoes and other vegetables through a sieve, then return them to the soup pot. Add the caramelized onions, milk, and cream to the soup. Taste for salt. Thin with more milk or cream if necessary.
4. Serve the soup with plenty of chopped fresh parsley, coarsely ground pepper, and croutons.
Serve 8 to 10.
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