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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/4 pounds sweet onions such as vidalia, chopped (about 4 cups) |
1/2 stick (1/4 cup) unsalted butter |
1/4 cup all-purpose flour |
4 cups chicken broth |
2 cups water |
3 cups loosely packed fresh flat-leafed parsley leaves, washed well and spun dry |
1 cup chopped fresh chives (about 3 bunches) |
6 tablespoons loosely packed fresh tarragon leaves |
3 tablespoons fresh thyme leaves (preferably lemon thyme) |
3/4 cup sour cream |
1 1/2 tablespoons fresh lemon juice, or to taste |
garnish: sour cream, finely chopped fresh chives, and fresh thyme sprigs |
Directions:
1. In a 4- to 5-quart saucepan cook onions in butter with salt and pepper to taste over moderately low heat, stirring, until softened. Add flour and cook, stirring, 3 minutes. Stir in broth and water and simmer, stirring, 2 minutes, or until slightly thickened. Add herbs and simmer 1 minute.
2. Remove pan from heat and let mixture cool slightly. In a blender puree mixture in small batches until very smooth, forcing as pureed through a fine sieve into a bowl. Whisk in sour cream and salt and pepper to taste. Chill soup, covered, until very cold, at least 4 hours and up to 24.
3. Just before serving, stir in lemon juice and season with salt and pepper. Garnish soup with sour cream and herbs.
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