Sunday I bought this immersion blender so I could make the cream of onion soup found in the latest issue of Martha Stewart Living. (don't laugh!).
I futzed with the recipe to make it vegan, and because there weren't any leeks at the market tonight. My version of the soup follows.
- 3 onions cut into 1/2 moons
- 2 shallots sliced thin
- 7 cloves garlic sliced thin
- 2 large bunches spring onions sliced thin until dark green tops. Reserve tops for salads, or garnish
- 4 cups veg stock
- 6 tbs margarine
- 3/4 c soy creamer (plain)
- 1/2 c soy milk (plain)
In large pot melt 4 tbs margarine on medium heat. Add in 2 onions and the rest of the veggies. Keep on medium heat until translucent. When translucent switch heat to low and cook for a remaining 25 minutes, until onions are lightly browned.
In another pan heat the remaining 2 tbs margarine on medium heat until melted. Add remaining onions, cooking on medium low for 45 minutes until caramelized.
When onions in large pot are lightly browned add in veg stock. Bring to a boil, then reduce heat to low, letting it simmer for 15 minutes.
Remove soup from heat, letting cool for 10 minutes. Blend with immersion blender until soup is smooth. Slowly wisk in soy milk & creamer.
Spoon soup into bowls, topping with caramelized onions and spring onion garnish.