Herby Onion Soup

October 6, 2008

We had our first frost last night, luckily we’d harvested all the beans, apples and pumpkins from the allotment last week.  As the weather gets cooler I love making (and eating!) soups.  I’m trying to fill the freezer so it’s always easy for me to grab some soup for lunch.  So far I’ve made tomato and basil, kale and this onion soup which is delicious so I thought I’d share it with you (couldn’t share the photo though, I’d eaten the soup then realised I should have taken a photo!).  I like it with the bits of onions in it but if you prefer a smoother soup you could blend it before serving. Oh, it’s not a very quick recipe to make so bear that in mind when you start it.

Serves 4 to 6

Ingredients

2 pounds of white onions, thinly sliced
2 bay leaves
2 or 3 fresh thyme sprigs
Quarter of a cup of unsalted butter
2 teaspoons of plain flour
Three quarters of a cup of white wine
4 cups of stock – I used chicken but you could use vegetable or beef
1 and a half cups of water
salt to taste (you may not need any if you are using a shop bought stock cube – they tend to be quite high in salt)
half a teaspoon of black pepper

Method

Melt butter in a heavy thick based saucepan or casserole pot over a low to medium heat.  Add onions, thyme, bay leaves, salt if using and stir frequently until onions are very soft and golden brown – anywhere between 30 to 45 minutes.  Add flour and cook stirring continuously until absorbed.  Stir in wine and continue stirring for a couple of minutes. Add stock, water and pepper and simmer uncovered, stirring every now and then for approximately 30 minutes.

Fish out and discard the bay leaves and thyme stalks from the soup and divide between your soup bowls.  If you like croutons, add a few of these on top of the soup.

Let me know if you enjoy it too or if you have any favourite soup recipes you’d like to see featured on this blog.

Now I’m being nagged to make a beetroot soup……..

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A few herby pickings from the garden:

  • dill – to eat!
  • feverfew, evening primrose and borage – just for the flowers to bring a little colour and sunshine into the house,
  • dill seeds – to sow next year or use in my cooking,
  • blackberries -to make apple and blackberry pie
  • and some tomato and basil soup that I made with tomatoes from our greenhouse. (Used Sarah Raven’s recipe which if fab). Yum!

That’s as well as the rosemary, sage, thyme, chives, mint, fennel, parsley, chervil……

All free and natural flavour enhancers!

Feel free to leave a comment below about what you’re harvesting at the moment.

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Herby Hubpages

September 17, 2008

I’ve been having fun creating hubpages about herbs; there’s one all about How to Use Rosemary In Your Cooking and another about How To Grow And Use Basil.  Feel free to leave comments on the pages and/or request that I create a page about your favourite herb/herb related topic.

There’s lots of interesting pages on almost any subject you can think of so it’s worth checking out anyway and I’m sure you know enough about something to create your own page – just click the image above to get started.

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