Receta Onion Veloute Stoup for Soup Saturday Swappers

by Sid's Sea Palm Cooking

Sneha of Sneha's Recipes is the host of this month's Soup Saturday Swappers and I had to do some searching to find a good recipe.  The theme this month is English Soup.  Well, I had read it to be English Soup, then found out it was actually supposed to be a stew.  But I had this bookmarked and made already so, here goes.   Then I found 'it', the one, the recipe that made me go, ooh, I got it, I got it. And while it was a little on the chunky side to start with, and totally delicious, BTW, I took my immersion blender to it cause I wanted to have a sippable soup for while I'm doing the final cover for my cookbook. Just a lot easier to maneuver a mug to the lips than balancing a bowl and spoon. I'm so totally going to keeping this soup in my soup rotation, cause it was almost tastier or as tasty as a regular French Onion soup and dead easy to make as well. I did have some sauteed onions and mushrooms already in the fridge and wanted to use them up in this, so I did. I would also add a caution here.  Take the soup off of the heat after you stir in the egg yolks.  I left my pot sitting on the stove and even though I'd turned the heat off, it continued to cook and the egg yolks separated a little or it could have been the cream as well.  I ate it anyway.  This is based on a recipe I found in  The Dairy Book of Home Cooking, published by the Milk Marketing Board of England and Wales.  Yield: 4 servingsAuthor: Sid's Sea Palm Cooking (adapted from the Dairy Book of Home CookeryPrint Recipe Onion Veloute Stoup   prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins This light soup is a different take on the standard French Onion soup, with a couple added veggies.  A lovely light starter or a budget friendly lunch served with a piece of Ciabatta Bread INGREDIENTS: 2 large onions, chopped 2 parsnips, peeled and diced 1 1/2 oz. Butter 2 level teaspoons flour 1/2 pint milk 1/2 pint water 1/2 teaspoon salt 2 egg yolks 2 tablespoons heavy whipping cream pinch of nutmeg 1/2 teaspoon paprika 1/2 cup, sliced sauteed mushrooms INSTRUCTIONS: Fry onions, mushrooms and parsnips in the butter until the onions are translucent. Place into pot.  Stir in flour, then blend in milk and water, and salt . Simmer 1/2 to 1 hour or until onions and parsnips  are tender. Beat egg yolks with the cream, nutmeg and paprika. Stir into soup. Heat gently without boiling for 2 minutes. Ladle into bowls and sprinkle parsley over each to serve. Created using The Recipes Generator All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.  Check out the rest of the bloggers for some great Soup Stew ideas for Soup Saturday Swappers. An InLinkz Link-up