Author Notes
This is a great spring soup using fresh flavors of several types of onions and fresh thyme. —UncChar
Ingredients
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2 ounces
olive oil
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2
yellow onions (julienne)
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2
ramps (sliced thin)
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4
shallots (julienne)
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1 cup
leeks (sliced thin)
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1/2 cup
green onion (sliced thin)
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2 ounces
sherry
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8 ounces
chicken stock
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4 ounces
heavy cream
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2 teaspoons
fresh thyme leaves
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to taste
salt & pepper
Directions
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1. Heat a sauté pan until hot, and then add the olive oil.
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2. Add onion, shallot, leek, ramps and scallion and cook until translucent.
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3. Deglaze with 2 oz sherry.
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4. Add chicken stock and simmer for a few minutes.
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5. Puree soup with immersion blender and return to a simmer.
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6. Add cream and season with thyme, salt & garlic pepper.
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7. Garnish with fresh thyme.
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