White Onion and Thyme Soup
Serves 4
Ingredients
Method
50 g Butter
8 Onions
2 Bulbs of Garlic
2 Celery (Sticks)
1 Leek
1 Thyme (Fresh)
2 tbsp Plain Flour
1 L Chicken Stock
250 ml Double Cream
¼ tsp Salt & Pepper
In a large heavy based sauce pan, melt butter over a medium heat and add the sliced onions, celery, garlic, thyme and leek. Cook slowly until the onions are translucent but not coloured.
Sprinkle flour over the onion mix, stir with a wooden spoon and cook for a couple of minutes, add chicken stock and bring to the boil.
Reduce the heat and simmer for 20 minutes.Remove from the heat and liquidise, then pass through a sieve into a clean saucepan.
Bring back up to the boil, add the cream and season to taste.