I am so excited about this soup swap. I’ve already planned a menu for my family of soups for next week. Soups are so easy to make and you can put a little bit of something or a whole lot of everything in one depending upon what recipe you choose. Well, the soup I’m sharing has a whole lot of a little bit of something – onions – and it is really good.
Those of you who know me are aware that I like to do all of my chopping before I start actually making anything.
You have the option of using sunflower or olive oil or a little bit of both. I use both. First I add the sunflower oil and then,
I add the olive oil.
The butter comes next, which I guess could really be optional. Since I’m into full decadence for the moment, I add the butter.
Just let it heat and swirl for a bit. Be sure to keep the heat on medium so that the butter doesn’t burn. Although it will not bother the color of the soup, it may alter the taste; give it a burnt butter taste. I guess, my palette could be a little sensitive.
Next, add the chopped onions. I have a lot of onions because I double the recipe. The soup goes so quickly and I like to have extra left over.
If you use a narrow bottom soup pot, then the onions will form a thick layer and not cook (or burn) as quickly.
You want the onions to brown real slightly. Keep stirring so that they don’t burn.
I made 12+ cups of vegetable broth the other day in preparation of soup making day. It is so convenient having this already made when I’m ready to make soup.
Add the vegetable broth or broth of choice (beef, chicken, etc.), BUT you really should try making the vegetable broth. It is so easy. The taste is great and the amount of money I save making it myself it worth it.
Just like ironing when sewing, you should always stir as you’re cooking.
Add some pepper for seasoning. I added about 1/4 teaspoon here because I doubled the batch. Resist the temptation to add salt.
Oh yeah, stir so more.
Allow the soup to simmer with the lid slightly covering the pot for about 30 minutes.
This is your master piece. It is subtle, but delicious.
If subtle isn’t your style, then try adding some cheese and toast. This is mozzarella cheese.
Remember to return on Wednesday, February 13 to swap more soup.
|four large onions
2 tablespoons of sunflower or olive oil (or one of each)
two tablespoons of butter
|3 3/4 cups vegetable broth
pepper to taste (about 1/8 teaspoon)
1. Chop the onions and set aside.
2. Turn your soup pot on to medium heat.
3. Add the oils.
4. Add the butter.
5. When the oil and butter is heated, add the onions and stir quickly until the onions are coated.
6. Reduce the heat and cook the onions for 45 to 60 more minutes (remember to stir occasionally so the onions don’t burn).
7. Add the vegetable broth.
8. Add seasoning, then add pepper.
9. Allow the soup to simmer for about 30 minutes.
10. It is time to eat!
11. You can eat the soup with or without garnishment (cheese, etc.).
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