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Creamed Onion Soup with Port    HT  SP  40mins

Serve 4     Hot  Vegetable  Vegetables  Soups Starter  Hors d'oeuvre   

 

Ingredients

450g/1 lb Onion, finely chopped

75g/3 oz Butter

75g/3oz Fennel, finely chopped

75g/3oz Leek, chopped

750ml/25 fl.oz Chicken Stock

110ml/4 fl.oz Double Cream

50ml/2 fl.oz Ruby Port

Salt & Pepper

 

Instructions

 

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.

 

2. Pass 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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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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