Creamed Onion Soup with Port
Hot Vegetable Vegetables Soups Starter Hors d'oeuvre
Onion, finely chopped
Fennel, finely chopped
1. Heat the
butter in a pan and fry the onions until transparent. Add the fennel, leek, stock, salt and pepper
bring to the boil then reduce the heat and simmer slowly for
about 25 minutes.
through a sieve or put in a food processor and blend until smooth.
3. Return to
the pan and stir in the cream. Heat gently then add the port and season
with salt and pepper. Serve hot with Croutons.
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