Roasted Three-Onion and Potato Soup Recipe

Roasted Three-Onion and Potato Soup Recipes

Ingredients :

1.5 tbsp olive oil

4 medium-size baking potatoes, peeled and cut into chunks

2 medium-size leeks, trimmed, cut lengthwise in half and then crosswise into chunks

4 scallions, trimmed and cut into chunks

2 medium-size onions, peeled and cut into quarters

3 tbsp fresh thyme; or 2 tsp dried

salt and freshly ground black pepper

6-8 cups homemade chicken stock, low-sodium canned chicken broth, or vegetable stock

about 1/2 cup heavy cream or crème fraiche (optional)

Method :

Preheat the oven to 400 degrees. Grease the bottom of a large roasting pan with 1/2 tbsp of the oil. Add the potatoes, leeks, scallions, and onions and top with the thyme, salt and pepper. Drizzle the remaining oil over the top, and stir to make sure the vegetables are thoroughly coated. Roast the vegetables, stirring frequently, for 1 hour. Remove the roasting pan from the oven and pour 6 cups of the stock or broth into the vegetables, scraping up any browned bits. Working in batches, puree the mixture in a food processor or blender until smooth.

Transfer the soup to a medium-size saucepan. If the soup seems too thick, add another 1/2 cup to 2 cups of stock or broth, depending on how thick you like your soup. Season to taste and heat over moderately low heat until simmering. Just before serving, swirl the cream or creme fraiche into each bowl if desired.

Makes 6-8 servings

This soup is a rich, multidimensional version of vichyssoise - the classic cold leek and potato soup - filled with the flavor of roasted potatoes, leeks, onions, and scallions. It is equally delicious hot or cold. For an extra flourish, swirl a teaspoon of heavy cream or creme fraiche through the soup just before serving. The soup is hearty enough to be served as a main course, accompanied by a roasted pepper salad and crusty bread.

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