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Title: Green & White Onion Soup
Categories: Soup
Yield: 4 Servings
| WHITE-ONION SOUP | ||
| 1 | tb | Butter or margarine |
| 1 | lg | White onion; chopped |
| 1/3 | c | White part of green onions or shallots; chopped |
| 2 | tb | All-purpose flour |
| 1 | c | Reduced-sodium chicken broth |
| 1/4 | c | Skim milk |
| 1/4 | ts | Ground white pepper |
| GREEN-ONION SOUP | ||
| 2 | tb | Olive oil |
| 3 | md | Leeks; white part only, rinsed and sliced |
| 1/4 | c | All-purpose flour; unsifted |
| 14 1/2 | oz | Can reduced-sodium chicken broth |
| 1 | c | Green onion tops; chopped |
| 1 | c | Skim milk |
| 1/4 | ts | Salt |
| Chopped fresh chives (option | ||
Prepare White Onion Soup: In a 2-quart saucepan, heat butter. Add onion and white part of green onions; saute 5 minutes. Stir in flour until well mixed. Add broth and heat to boiling, stirring constantly, until thickened. Stir in milk and pepper; set soup aside.
Prepare Green Onion Soup: In 3-quart saucepan, heat oil. Add leeks; saute 5 minutes. Cover and cook leeks over low heat 15 minutes or until tender, stirring occasionally.
Sprinkle leeks with flour and stir until well mixed. Stir in broth and heat to boiling. Add green onion tops; cook 1 minute. Remove from heat; stir in milk and salt.
In blender, puree White-Onion Soup until smooth; return to saucepan and set aside. In blender (no need to wash), puree Green-Onion Soup until smooth. Return to saucepan. (Both soups can be made ahead, covered, and refrigerated.)
Just before serving, reheat soups just until hot. To serve, ladle green soup into bowls and spoon white soup in the center. Sprinkle with chives, if desired. Serve immediately.
Nutritional info per serving: protein: 8g, fat 11g, carbs 35g, fiber 5g, sodium 656mg, cholesterol 11mg, calories 267.
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