Cook Time
20 min
Yields
8 servings
Make this delicious vegetarian version of French onion soup with 5 varieties of vegetables from the lily family.
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ingredients
2
Tbsp oil, olive
4
cup onion, chopped
1
cup celery, finely, chopped
⅓
cup shallot, sliced
2
garlic, cloves, minced
1
Tbsp thyme, fresh, chopped
2
tsp marjoram, fresh, chopped
½
tsp salt and pepper
5
cup stock, chicken, or, vegetable
1
cup leek, sliced, white and light green parts only
¾
cup wine, dry, white
1
leaf, bay
1
Tbsp vinegar, sherry
2
Tbsp chives, fresh, chopped
1
garlic, clove, minced
1
Tbsp lemon, rind, finely, grated
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directions
Step 1
In saucepan, heat oil over medium-high heat; cook onions, celery, shallots, garlic, thyme, marjoram, salt and pepper until completely softened and just beginning to turn golden, about 10 minutes.
Step 2
Transfer half of the mixture to blender or food processor; purée until smooth.
Step 3
Return to pan.
Step 4
Add stock, leeks, wine and bay leaf; bring to boil.
Step 5
Reduce heat and simmer until leeks are tender-crisp, about 10 minutes.
Step 6
Discard bay leaf.
Step 7
Stir in vinegar.
Step 8
Ladle into warmed soup bowls.
Step 9
Topping:
Step 10
Mix together chives, garlic and lemon rind. Sprinkle in mound in centre of each bowl.