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French Soupe Soubise with Hazelnuts
(0)
50 min
Under an hour
Gurkerl Küche
Die Soupe Soubise ist eine edle französische Zwiebelcremesuppe: Fein geschnittene weiße Zwiebeln werden sanft in Butter geschmort, mit Risottoreis und Gemüsebrühe cremig gegart, samtig püriert und mit Schlagobers verfeinert. Das Highlight sind goldbraun in der Pfanne karamellisierte Haselnüsse und frischer Schnittlauch als feine Garnitur.
Preparation method
Preparation & onion base
Peel the onions, halve them, and slice them thinly. Melt 30 g of butter in a large pot over medium heat. Add the onions and sprinkle with 1 tsp fine salt. Cover and sweat gently over low to medium heat for about 15 minutes without browning – the onions should become completely soft and translucent.
Add the risotto rice to the softened onions and sauté while stirring for 1 minute. Then pour in the vegetable broth, bring to a boil, and simmer gently covered over low heat for about 20 minutes until the rice is cooked tender. The rice gives the soup its incomparably creamy texture without any roux.
Puréeing & refining
Remove the pot from the heat and purée the soup with an immersion blender until very smooth and creamy. For an especially elegant mouthfeel, you can also pass the soup through a fine sieve.
Chef's tip
When sweating the onions, make sure they remain as pale as possible. Slow cooking over gentle heat brings out the typical mild sweetness of the onion without bitter roasted notes.
The soup is ideal to prepare in advance and will keep covered in the refrigerator for up to 2 days. It is best to toast the hazelnut topping fresh just before serving.
Ingredients
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