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French Soupe Soubise | Velvety Onion Soup
(0)
40 min
Under an hour
Gurkerl Küche
Ein eleganter französischer Klassiker: Zart gedünstete Zwiebeln und feiner Rundkornreis verschmelzen zu einer samtig-cremigen Suppe, verfeinert mit Obers und knusprigen Baguette-Croûtons aus dem Backrohr.
Ingredients
Preparation method
Sweating & cooking the onions
Peel the onions and slice them into thin strips. Melt the butter in a large pot over medium heat. Add the onions and sweat gently for about 10 minutes without browning – they should become wonderfully translucent, soft, and sweet.
Briefly sauté the risotto rice with the onions, then pour in the hot vegetable stock. Bring to a boil, reduce the heat, cover, and let the soup simmer gently over low heat for about 25 minutes, until the rice is completely tender.
Puréeing & refining
Remove the pot from the heat and purée the soup thoroughly with an immersion blender until wonderfully silky and smooth. Stir in the whipping cream and season to taste with salt, pepper, and a fresh pinch of nutmeg. Warm gently once more, but do not boil.
Chef's tip
The secret of a classic Soubise is gently sweating the onions: avoid any browning so that the soup keeps its elegant, pale colour and velvety-mild flavour.
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