By Alison Kent and The Canadian Living Test Kitchen
It's hard to believe this rich and smooth soup has no cream in it. For a completely dairy-free version, replace the butter with olive oil and omit the cheese from the croutons.
This recipe makes 12 servings
Ingredients
3 tbsp(45 mL) (45 mL) butter or olive oil
3 large onions, thinly sliced
1/2 tsp(2 mL) salt
1/2 tsp(2 mL) pepper
12oz 340 (g) potatoes, peeled and diced (about 2 medium)
3 cups(750 mL) sodium-reduced chicken broth
1 cup(250 mL) dry white wine
5 sprigs fresh thyme
Roasted Garlic:
4 heads garlic
1 tbsp(15 mL)olive oil
Parmesan Croutons:
2 cups(500 mL)cubed (1/4-inch/5 mm) crustless day-old multigrain bread
1/4 cup(50 mL) grated Parmesan cheese
2 tbsp(25 mL)extra-virgin olive oil
1 pinch salt
1 pinch pepper
Preparation:
Parmesan Croutons: In bowl, toss together bread, cheese, oil, salt and pepper; spread on parchment paper–lined baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until golden and crisp, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Roasted Garlic: Trim tops off garlic to expose cloves. Place on square of foil and drizzle with oil; seal package. Roast in 325°F (160°C) oven until tender, about 70 minutes. Let cool enough to handle; squeeze out cloves into bowl.
In large saucepan or Dutch oven, melt butter over medium-low heat; cook onions, salt and pepper, stirring occasionally, until onions are very soft and golden, about 20 minutes. Add 3 cups (750 mL) water, potatoes, broth, wine, thyme and roasted garlic; bring to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.
Remove thyme sprigs. Using immersion blender or in batches in blender, purée soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Return to clean saucepan; heat through over medium heat, stirring occasionally. Ladle into bowls; sprinkle with Parmesan croutons.
Nutritional Info
Per serving: about -
cal 138
pro 4 g
total fat 7 g
sat. fat 3 g
carb 15 g
fibre 1 g
chol 9 mg
sodium 320 mg
potassium 211 mg
% RDI: -
calcium 6%
iron 4%
vit A 3%
vit C 8%
folate 5%
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