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Creamed Onion Soup |
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Serves: 4
Print this Recipe
(Crema de Cebolla)
Category: Puréed Soups
Cooking the onions slowly for this soup releases all their natural sweetness. Follow the soup course with a spicy dish, such as Sautéed Sea Bass with Pasilla Chile Sauce (see Fish Shellfish) or a simple Chicken Tostada (see Appetizers and Snacks). This soup is based on one my husband, Bill, and I had on a trip to Copper Canyon in the state of Chihuahua, in northern Mexico.
2 tablespoons unsalted butter
1 pound onions (3 medium), thinly sliced
1/8 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1 1/2 cups canned fat-free reduced-sodium chicken broth
1 cup whole milk
3 ounces white potatoes (1 small), peeled and finely chopped
1 tablespoon chopped fresh cilantro
1. Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes. Add the red pepper, salt, chicken broth, milk, and potato. Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender, 8 to 10 minutes.
2. Pour the soup into a blender and pulse a few times on low speed until just blended with some texture. Return the soup to the pan and bring to a boil over medium-low heat, uncovered, stirring frequently, until steaming hot. Serve hot, sprinkled with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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