Directions
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.
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Ingredients
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4tablespoonsLulubelle’s™ Creamery butter,
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2cupsfinely chopped yellow onions
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4large leeks, white parts only, well cleaned and thinly sliced
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½cupchopped shallots
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4-6clovesgarlic, peeled and minced
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4cupschicken stock
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1teaspoondried thyme
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1bay leaf
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coarse salt and freshly ground black pepper, to taste
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1cupLulubelle’s™ Creamery heavy cream
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3scallions, trimmed, cleaned and diagonally cut into ½ inch pieces
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croutons (optional for garnish)
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snipped fresh chives (for garnish)
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