English Onion & sage soup served with cheesy croutons

15-01-12-soupGreat comfort food for chilly winter days!

Makes enough for 6-8 servings







500gms (Approx) of English white onions – peeled and finely sliced
500gms (Approx) of English red onions – peeled and finely sliced
500gms (Approx) of English leeks – finely sliced
2 tbsp good quality rape seed oil
A knob of butter
1 litre hot vegetable stock
A good sprinkling of dried sage
A healthy splash of Worchester sauce
Freshly ground black pepper
A small heap of tasty grated cheddar
3-4 slices of white bread

How to make it

  • When you have stopped crying, heat the oil and the butter in large saucepan and sweat the onions and leeks on a very low heat until soft (do not allow them to go brown). Add the sage and black pepper approximately half way through this stage. This part of the process can take a good 45 min-1 hour but it is worth it as so much of the flavour develops during this part of the process.
  • Add the hot stock and the Worchester sauce and bring to a gentle simmer for approximately 30 minutes.
  • Using a straining spoon, transfer about half the vegetable mix to another dish; then blend the remaining vegetables and liquid until smooth, then return the set aside vegetables to the pan. Add additional hot water to achieve desired consistency.
  • Taking each slice of bread, using a pastry cutter cut out required number of croutons; place under the grill and grill on one side, turn over and cover with the cheddar cheese, toast until a lovely golden colour.
  • Reheat the soup, serving with the cheesy croutons and warmed crusty bread and butter

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