Saturday, June 17, 2017

Onion Veloute Stoup for Soup Saturday Swappers

Sneha of Sneha's Recipes is the host of this month's Soup Saturday Swappers and I had to do some searching to find a good recipe.  The theme this month is English Soup.  Well, I had read it to be English Soup, then found out it was actually supposed to be a stew.  But I had this bookmarked and made already so, here goes.  
Onion Veloute Soup

While it was a little on the chunky side to start with, and totally delicious, BTW, I took my immersion blender to it cause I wanted to have a sippable soup for while I'm doing the final cover for my cookbook.
Just a lot easier to maneuver a mug to the lips than balancing a bowl and spoon.
Onion Veloute Soup
I'm so totally going to keeping this soup in my soup rotation, cause it was almost tastier or as tasty as a regular French Onion soup and dead easy to make as well.
I did have some sauteed onions and mushrooms already in the fridge and wanted to use them up in this, so I did.
I would also add a caution here.  Take the soup off of the heat after you stir in the egg yolks.  I left my pot sitting on the stove and even though I'd turned the heat off, it continued to cook and the egg yolks separated a little or it could have been the cream as well.  I ate it anyway. 

This is based on a recipe I found in  The Dairy Book of Home Cooking, published by the Milk Marketing Board of England and Wales. 
BTW, it's also National Dairy Month.  #Nationaldairymonth



Yield: 4 servings

Onion Veloute Stoup

 

prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins
This light soup is a different take on the standard French Onion soup, with a couple added veggies.  A lovely light starter or a budget friendly lunch served with a piece of Ciabatta Bread

INGREDIENTS:


  • 2 large onions, chopped
  • 2 parsnips, peeled and diced
  • 1 1/2 oz. Butter
  • 2 level teaspoons flour
  • 1/2 pint milk
  • 1/2 pint water
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons heavy whipping cream
  • pinch of nutmeg
  • 1/2 teaspoon paprika
  • 1/2 cup, sliced sauteed mushrooms

INSTRUCTIONS:


  1. Fry onions, mushrooms and parsnips in the butter until the onions are translucent. Place into pot.  Stir in flour, then blend in milk and water, and salt . Simmer 1/2 to 1 hour or until onions and parsnips  are tender. Beat egg yolks with the cream, nutmeg and paprika. Stir into soup. Heat gently without boiling for 2 minutes. Ladle into bowls and sprinkle parsley over each to serve.
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Check out the rest of the bloggers for some great Soup Stew ideas for Soup Saturday Swappers.

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Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

8 comments:

  1. This sounds delicious Sid....glad you decided to share it with us.

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    1. Thanks, and next month, I'll make sure I know exactly what the theme is. LOL. This was still a wonderful soup.

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  2. This sounds delicious and so versatile, chunky or smooth!

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    1. I love it when I can do this to a soup, I tend to work at my computer and eat at the same time, and regular soup and keyboards don't play well together. Sipping soup on the other hand...

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  3. Creamy and delicious, for certain!

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    Replies
    1. Very delicious, and it was creamy, and best of all, I've got enough for a couple more lunches. giggle.

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  4. Now this sounds absolutely divine! Certainly one to try...it looks so decadent!

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