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Vicky's 5-Onion Bisque

onion_soup_shutterstock_491731801Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This thick, rich soup makes a delicious start to just about any meal. That's because each onion adds it's own distinct flavor to the mixture - the result is pure harmony. For a creamier soup, add 1/2 cup soy or organic milk to the broth.

I recommend using all organic non GMO ingredients.

Preparation time: 30 minutes


1/4     Cup olive oil
1/2     Medium red onion, sliced
1/2     Medium white onion, sliced
1/2     Bunch scallions white and green parts sliced into rounds
1/2     Leek, washed and diced
1/2     Cup diced shallots
10      Cloves garlic, peeled and diced
2        Tablespoons minced fresh tyme or 2 teaspoons dried
2        Teaspoonspoons minced fresh dill or a 1/2 teaspoons dried
4        Cups vegetable broth
2        Tablespoons unbleached flour
1        Tablespoon salt
1/2     Teaspoon freshly ground black pepper

Cooking time: 15 minutes


Heat 2 tablespoons of the oil in a medium stock pot over medium heat. When the oil is shimmering, add the red and white onions, scallions, leek, shallots, and garlick; saute stirring, until the vegetables are tender, about 5 minutes. Transfer the mixture to the container of a food processor and process until smooth. Add the tyme and dill; pulse for 3 seconds. Transfer the puree back to the stockpot, add the broth, and bring to a boil.

While the soup is coming to a boil, heat the remaining 2 tablespoons of oil in a saucepan and when it is hot, stir in the flour and cook, stirring, until the mixture is smooth and has turned golden brown, about 2 minutes.

As soon as the soup comes to a boil, whisk in the flour mixture until it thickens. Remove from the heat immediately. Add the salt and pepper, adjusting to taste, and serve.

Makes 6 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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