Cream of Onion Soup
Cream of Onion Soup made with James' fave...Roscoff Onions! Garlic, thyme, nutmeg, chicken stock and double cream complete the dish...serve with toasted sourdough topped with cheese!
Ingredients
- 25g butter
- 3 roscoff onions
- 500ml chicken stock
- 200ml double cream
- Salt and pepper
To serve
- 75oml double cream, whipped with fresh nutmeg
- 15ml herb oil
- Toasted gluten free sourdough with grated cheddar cheese
Method
- Place the onions onto a hot saucepan with the butter and cook until coloured. Then add the stock and cook for 5 minutes.
- Add the cream to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
- To serve – spoon into bowls, top with a drizzle of oil, micro coriander and cream. Sit the cheese on toast on the side.
Ingredients
- 25g butter
- 3 roscoff onions
- 500ml chicken stock
- 200ml double cream
- Salt and pepper
To serve
- 75oml double cream, whipped with fresh nutmeg
- 15ml herb oil
- Toasted gluten free sourdough with grated cheddar cheese
Method
- Place the onions onto a hot saucepan with the butter and cook until coloured. Then add the stock and cook for 5 minutes.
- Add the cream to the soup and season. Blitz in a liquidiser until smooth. Put the mixture back in the pan to warm through.
- To serve – spoon into bowls, top with a drizzle of oil, micro coriander and cream. Sit the cheese on toast on the side.
