Hurry, while it is still cold, make this soup.
This recipe’s flavor profile combines caramelized onions with potatoes, Parmesan and a bit of cream. What’s not too like?
I think the soup is rich enough to pair with a green salad and good bread to make a meal. And I suggest serving with an acidic wine like a sauvignon blanc to offset the cream.
Stay warm and cozy this winter, and enjoy! -alyce eyster
Photo: Fulton Davenport
- 2 Tblsp olive oil
- 2 cups chopped yellow onion
- 8 cloves garlic, smashed
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 2 tsp chopped fresh thyme
- 2 bay leaves
- 1 large baking potato, peeled and chopped
- 2 quarts chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan
- chopped Italian parsley to garnish
- In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt and pepper, thyme and bay leaves and saute for 15 minutes until the onions are soft and golden. Be sure to stir frequently.
- Add the potato and chicken broth and simmer gently for 1 hour. Let the soup cool slightly, remove the bay leaves and puree in a blender. Return the soup to the pan and stir in the cream and Parmesan. Serve hot and garnish with the chopped parsley.