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Julia Child's
Potage crème aux oignons
(French)
Unexplainably sweet, delicate, garden fresh, and comforting, this relatively healthy "cream" soup uses pureéd rice to give the illusion of richness without the calories or fat. It's a classic soup from Julia Child, from her Mastery of French Cooking, Volume Two--a wonderful soup to comfort you on the recent death of this magnificent "lady of the ladle" at age 92. See more about Julia Child. Serve hot to 4-6 people as a first course...or light meal with salad and bread.
- 4 Tablespoons butter
- 3-4 cups sliced onions
- 1 teaspoon curry powder
- 2 Tablespoons flour
- 2 cups hot water
- 2 cups chicken stock
- 1/2 cup dry white wine (like extra dry vermouth)
- 1/3 cup raw white rice
- 1 bay leaf
- Salt and white pepper to taste
- 2-3 cups milk
- 1/3-1/2 or more cups heavy cream
- 2-4 Tablespoons soft butter
- 2-3 Tablespoons fresh minced chervil or parsley
Melt the butter over low heat in a heavy soup pot, then stir in the onions. Cook slowly until they are tender but not browned, some 15 minutes. Add the curry and cook for 1 minute; stir in the flour and cook for 2 minutes, without browning. Remove the pot from the heat and whisk in the hot water, the stock, and the wine. Put back on the heat, bring to a simmer, and sprinkle in the rice. Add the bay leaf, season to taste, cover, and simmer for 30 minutes. Puree the soup in a food mill--or roughly in a blender so it retains some texture. You can hold the soup at this point.
When ready to serve, bring to a simmer, thin with your preference of milk and cream, and carefully correct the seasoning. Reheat again to a simmer, remove from the heat, and whisk in the butter enrichment, then the herbs.