Six onion soup
Technically, this recipe features 6 vegetables from the allium family. Garlic isn’t really an onion, but it’s related.
The allium family includes onions and garlic, all of which are great for your health. They have antimicrobial properties, and they may also help to lower blood pressure and cholesterol.
This recipe takes a little chopping time and about an hour of simmering, but the results are worth it.
Servings: 4
Ingredients
- 1 tablespoon butter or butter substitute
- 2 tablespoons olive oil
- 2 yellow or cipollini onions, diced
- 4 big leeks, white and pale green parts, thinly sliced
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup (about 3 large) minced shallots
- 4 cups low-sodium vegetable broth
- 1 cup skim milk
- 6 scallions, cut diagonally into 1/2-inch pieces
- Snipped chives for garnish (snipping is better than mincing as chives are so delicate)
Directions
- Heat the olive oil and butter in a soup pot. Add the onions, leeks, garlic, and shallots, then cover and simmer for about 25 minutes, stirring occasionally.
- Add the broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then simmer for about 20 minutes. Remove the bay leaf.
- Add skim milk. Purée with a handheld blender. Alternatively, strain using a colander and retaining the liquid, then purée the solids with 1 cup of the liquid in a food processor or blender.
- Return to the pot with the other 3 cups of liquid and stir.
- Add the scallions and simmer for an additional 5 minutes.
- Serve topped with snipped chives.
Nutrition information (per serving)
- Calories: 217
- Total fat: 10.5 g
- Saturated fat: 2.9 g
- Total carbohydrate: 28.5 g
- Dietary fiber: 5 g
- Total sugars: 10 g
- Added sugars: 0 g
- Protein: 4.5 g