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Creamy Onion Soup
 

I liked the Creamed Capsicum Soup so much I decided  to experiment with other veges.  This soup is one of the end results of my experimenting with different veges.

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

4 onions, chopped
2 teaspoons olive oil
Small pinch sugar
Small pinch dried tarragon (optional)
2 rounded tablespoons plain flour
1 litre (4 cups) chicken or vegetable stock
Salt and pepper to taste
2 tablespoons chopped parsley
 

Method:

Place onions, oil, sugar and tarragon  in saucepan and cook over low heat for about 10 minutes until tender but not brown. Stir frequently.

Sprinkle in the flour and cook for 2 minutes, stirring constantly.

Add stock, salt and pepper and gently return to the boil, stirring regularly.  Cook gently for 20 minutes

Puree the soup in a blender or use your bamix.  Really puree it well so that there are no lumps left at all.  Add parsley and check seasonings.

Serves 5 - 6.

Notes:

If you don't have parsley still make the soup.  The parsley is more for decoration anyway.
 

Food Facts:

Onions are high in energy and have good amounts of B6, B1, and Folic acid in them.  They contain chemicals which fight free radicals in our bodies.  Free radicals cause disease and destruction in our cells.  Onions have anti-viral, anti-fungal and anti-bacterial properties in them.  These properties are most potent when the onion is eaten raw.  Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol.