Creamy Onion Soup with Fried Sage and Rosemary
A creamy soup with four—count ’em, four—ingredients: Now there’s a recipe to ease holiday stress! There’s a strong possibility you have all the items you need in your pantry already. Onions, olive oil, chicken broth and potatoes are all it takes to make this inexpensive and refined first course that you simply reheat before serving.
Ingredients
- 8 onions, coarsely chopped
- 2 tbsp (30 ml) olive oil
- 6 cups (1.5 litres) chicken broth
- 4 cups (680 g) peeled and cubed potatoes
- 16 small fresh sage leaves
- 1/3 cup (75 ml) olive oil
- 3 cloves garlic, chopped
- 3 sprigs rosemary, stemmed
- Salt and pepper
Instructions
- In a large pot over medium-low heat, soften the onions in the oil for 10 minutes, stirring frequently. Add the broth and potatoes. Bring to a boil and let simmer for 25 minutes or until the potatoes are tender.
- In a blender, purée the soup until smooth. Return to the pot. Season with salt and pepper. Keep warm.
A creamy soup with four—count ’em, four—ingredients: Now there’s a recipe to ease holiday stress! There’s a strong possibility you have all the items you need in your pantry already. Onions, olive oil, chicken broth and potatoes are all it takes to make this inexpensive and refined first course that you simply reheat before serving.