Triple Onion And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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TRIPLE ONION AND POTATO SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992. Ingredients:
3 tablespoons butter |
3 cloves garlic minced |
3 yellow onions chopped |
1 medium tomato seeded and chopped |
2 teaspoons chopped fresh dill |
3 potatoes peeled and diced |
5 cups chicken stock |
1/4 cup cream |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/2 cup chopped fresh chives |
Directions:
1. Heat butter in large saucepan then cook garlic, onion and tomato for five minutes.
2. Stir in dill, potatoes and stock then bring to a boil and reduce heat.
3. Cover and simmer 15 minutes then in food processor purée 1/3 soup mixture with cream.
4. Return to pot then reheat gently and season with salt and pepper and sprinkle with chives.
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