Recipe: Curried Onion Soup (blender)

CURRIED ONION SOUP

"The onions are not browned in this recipe. For a soothing soup, you can add a cup of heavy cream and additional salt to taste."

1/4 pound unsalted butter, cut into pieces
1/4 cup curry powder
4 large onions, cut into chunks
4 cups homemade chicken stock (or commercial chicken broth)
3 tablespoons fresh lime juice
1 tablespoon kosher salt, or less if using commercial broth
1 cup heavy (whipping) cream (optional)

In a medium saucepan, melt the butter over medium-low heat. Stir in the curry powder and cook, stirring, for 2 minutes.

Stir in the onions and cook, stirring occasionally, for 10 minutes.

Pour in the stock. Bring to a boil. Lower the heat and simmer for 10 minutes, or until the onions are very soft.

In a blender, working in batches of no more than 2 cups, puree the soup until very smooth, stopping once or twice to scrape down the sides of the jar. Scrape the puree back into the pan.

The soup can be made ahead up to this point and refrigerated.

Heat the soup through. Remove from the heat and whisk in the lime juice, salt, and if using, the heavy cream

Makes 7 cups (1.75 liters) without cream; 8 cups (2 liters) with; 6-8 first-course servings
Adapted from source: Soup: A Way of Life by Barbara Kafka