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Three Onion Soup

(for 4)

2 Medium Onions
6 Shallots
1 Bunch Scallions
3 Cloves garlic
60g (2 oz.) Butter
450ml (1 Pint) Chicken Stock

Peel and slice the onions and shallots.
Cut the roots off the scallions and slice the white bulbs.
(slice the green of the scallions but put to one side)
Peel and slice the garlic cloves.

Melt the butter in a pot with a lid and sweat the onions, shallots, garlic and white of scallions together on a very low heat until they are soft.

Add the pint of stock, bring to the boil and add the chopped green of the scallions.
Boil for about five minutes.
Liquidise this soup and then, if you have time push it through a sieve.
This is a delicate thin flavoursome soup and should be served hot but without cream, just a sprinkle of chopped chives if you have them.

September 18, 2007 09:02 AM | 0 Comments
  Martin Dwyer
Consultant Chef