November 11, 2007

Curried Onion Soup

Autumn and winter are the best seasons for the comfort of soup. Even with few ingredients available, it's nearly always possible to make a pot of something soothing. This is one of my favorites, from Barbara Kafka's book Soup - A Way of Life. Even people who dislike onions love this one! It's important to use fresh, high-quality curry powder and a rich chicken stock in this recipe.


1 cube unsalted butter, cut into pieces

¼ c. curry powder, mild or medium heat

4 large yellow onions, cut into chunks

4 c. rich chicken stock

3. T. fresh lime juice

1 T. kosher or sea salt

1 c. heavy cream

In a large saucepan, melt the butter over medium-low heat. Stir in the curry powder and cook, stirring constantly, for 2 minutes. Add the onions and cook, stirring occasionally, for 10 minutes. Don’t allow the onions to brown! Pour in the stock and bring to a boil. Lower heat and simmer for 10-15 minutes, until onions are very soft. Remove soup from heat and, using either a stick blender or regular blender (work in batches if using a regular blender), puree the soup until very smooth. The soup can be made ahead to this point and refrigerated. Heat the soup through again, then remove from heat and whisk in the lime juice, salt to taste, and the cream.

Makes 6 first-course servings

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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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