Sneha of Sneha's Recipes is the host of this month's Soup Saturday Swappers and I had to do some searching to find a good recipe. The theme this month is English Soup. Well, I had read it to be English Soup, then found out it was actually supposed to be a stew. But I had this bookmarked and made already so, here goes.
Then I found 'it', the one, the recipe that made me go, ooh, I got it, I got it.
And while it was a little on the chunky side to start with, and totally delicious, BTW, I took my immersion blender to it cause I wanted to have a sippable soup for while I'm doing the final cover for my cookbook.
Just a lot easier to maneuver a mug to the lips than balancing a bowl and spoon.
I'm so totally going to keeping this soup in my soup rotation, cause it was almost tastier or as tasty as a regular French Onion soup and dead easy to make as well.
I did have some sauteed onions and mushrooms already in the fridge and wanted to use them up in this, so I did.
I would also add a caution here. Take the soup off of the heat after you stir in the egg yolks. I left my pot sitting on the stove and even though I'd turned the heat off, it continued to cook and the egg yolks separated a little or it could have been the cream as well. I ate it anyway.
This is based on a recipe I found in The Dairy Book of Home Cooking, published by the Milk Marketing Board of England and Wales.
Yield: 4 servingsAuthor: Sid's Sea Palm Cooking (adapted from the Dairy Book of Home CookeryPrint Recipe
Onion Veloute Stoup
prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
- 2 parsnips, peeled and diced
- 1 1/2 oz. Butter
- 2 level teaspoons flour
- 1/2 pint milk
- 1/2 pint water
- 1/2 teaspoon salt
- 2 egg yolks
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon paprika