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Soup & Stew
American
4 - 6 servings
15 minutes
25 minutes
A variety of onions forms the basis of this flavorful soup.
1 tablespoon butter or margarine
1 large white onion, chopped
1/3 cup organic green onions, white part only, rinsed and chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1/4 cup skim milk
1/4 tablespoon white pepper, ground
2 tablespoons olive oil
3 medium leeks, white part only, rinsed and chopped
1/4 cup all-purpose flour, not sifted
14 ounce chicken broth
1 cup organic green onions, chopped tops only, rinsed and chopped
1 cup skim milk
1/4 tablespoon salt
1 chive, chopped
In 2 quart saucepan, heat butter. Add onion and white part of green onions; sauté 5 minutes. Stir in flour until well mixed.
Add broth and heat to boiling, stirring constantly, until thickened.
Stir in milk and pepper; set soup aside.
In 3-quart saucepan, heat oil. Add leeks; sauté 5 minutes.
Cover and cook leeks over low heat 15 minutes or until tender, stirring occasionally.
Sprinkle leeks with flour and stir until well mixed.
Stir in broth and heat to boiling. Add green onion tops; cook 1 minute. Remove from heat.
Stir in milk and salt.
In blender, puree White-Onion soup until smooth; return to saucepan and set aside.
In blender, puree Green-Onion Soup until smooth. Return to saucepan. (Both soups can be made ahead, covered and refrigerated).
Just before serving, reheat soups just until hot. To serve, ladle green soup into bowls and spoon white soup in the center.
Sprinkle with chives, if desired. Serve immediately.
To create a swirled pattern in the green soup, use the tip of a knife to draw the white soup through the green soup.
