Cream of Onion Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

4 sticks celery

4 onions (medium brown)

500 ml chicken stock

1 tbsp olive oil

1 tbsp butter

2 tbsp flour

½ tsp pepper

225 ml double cream

Directions

Slice

Peel and slice the onions and celery finely.

Heat the oil and butter over a medium heat then add the celery and onions. Stir well and place the lid on. Reduce the heat to medium/low.

Cook for about 10 minutes until soft, stirring occasionally and replacing the lid.

Add

Sprinkle the flour over the onions, stir and cook for 1 minute.

Pour in the stock and bring to a simmer.

Cook uncovered for a further 10 minutes until the onions are very soft.

Cool

Remove from the heat and leave to cool slightly.

Blend

Use a stick blender or use a stand blender to liquidise until smooth.

Add

Return the soup to the saucepan and add the cream and pepper.

Heat

Warm through and check the seasoning in case you need to add extra salt or pepper.

Nutrition

• Calories: 358 kcal
• Total Fat: 29 g
• Saturated Fat: 16 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Cholesterol: 75 mg
• Sodium: 256 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 7 g