Recipes
Ingredients
- 4 tablespoons Lulubelle's™ Creamery butter,
- 2 cups finely chopped yellow onions
- 4 large leeks, white parts only, well cleaned and thinly sliced
- ½ cup chopped shallots
- 4-6 cloves garlic, peeled and minced
- 4 cups chicken stock
- 1 teaspoon dried thyme
- 1 bay leaf
- coarse salt and freshly ground black pepper, to taste
- 1 cup Lulubelle's™ Creamery heavy cream
- 3 scallions, trimmed, cleaned and diagonally cut into ½ inch pieces
- croutons (optional for garnish)
- snipped fresh chives (for garnish)
Nutritional Information
- Allium vegetables, like onion and garlic, are rich in organosulfur compounds, which may help lower cholesterol and blood pressure.
- Allium vegetables are an excellent source of prebiotic food source for beneficial gut bacteria to consume and grow.
- Melt the butter in a pot. Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
- Add the stock, thyme and bay leaf, and season to taste with salt and pepper. Bring to a boil, reduce heat, and cook, partially covered for 20 minutes.
- Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade (or use a food mill fitted with the medium disk) and puree.
- Return puree and remaining 3 cups of liquid to the pot and set over medium heat. Whisk in the heavy cream and bring to a simmer. Add the scallions and simmer for another 5 minutes, or until they are tender.
- Ladle into heated bowls and garnish with optional croutons and snipped fresh chives.
Chef's Narrative
A celebration of the onion family, this classic is creamy and delicious.
Recipe Substitutions
To make vegan, replace the butter with vegan butter, chicken stock with vegetable stock and the cream with soy milk. The cream can also be omitted, the soup will be lighter but just as delicious.
Nutrition Facts:
Total Calories Per Serving: 320, Total Fat: 24g, Saturated: 15g, Trans Fat: 0g, Sodium: 390mg, Potassium: 406mg, Carbohydrate: 19g, Dietary Fiber: 2g, Protein: 7g
Allergens:
Milk
Chef's Narrative
A celebration of the onion family, this classic is creamy and delicious.
Recipe Substitutions
To make vegan, replace the butter with vegan butter, chicken stock with vegetable stock and the cream with soy milk. The cream can also be omitted, the soup will be lighter but just as delicious.
Nutrition Facts:
Total Calories Per Serving: 320, Total Fat: 24g, Saturated: 15g, Trans Fat: 0g, Sodium: 390mg, Potassium: 406mg, Carbohydrate: 19g, Dietary Fiber: 2g, Protein: 7g
Allergens:
Milk
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Ingredients
Nutritional Information
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