Now that the weather in Georgia - our part of it, anyway - is showing signs of being more autumnal, it’s time to enjoy a nice hot bowl of soup.
This recipe, adapted from one that appeared in Saveur magazine a few years ago, is also a good one for springtime, when the first onions of the season start showing up in local markets. It is very different from most people’s usual idea of “onion soup” - and it is superb.
Soup of Many Onions
4 small red new potatoes, scrubbed and cut in quarters
6 cups chicken stock (use water if no stock on hand)
4 tbsp butter
2 medium yellow onions, peeled, sliced
1 bunch scallions, trimmed, sliced
3 small leeks, trimmed, sliced (be sure to wash thoroughly!)
4 spring onions, peeled, sliced
3 cloves garlic, peeled, sliced
2 cups half-and-half
Salt and freshly ground black pepper
Place potatoes and chicken stock in a large pot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes.
While the potatoes are cooking, melt the butter in a large skillet over medium heat. Throw in all the onions and the garlic and cook about 15 minutes, or until the onions are soft. Be sure to stir the onions frequently so that they cook evenly without burning.
Transfer the onions to the pot containing the potatoes and stock once the potatoes are tender. Simmer for 5-10 more minutes, then remove from heat.
Dump the contents of the pot in a blender (do it batchwise if your blender won't hold all of the mixture at once) and purée. Return the puréed soup to the pot and add the half-and-half. Season to taste with salt and pepper; serve it forth in bowls and garnish with the chopped chives.
[For a kosher version of this recipe, use kosher chicken broth, parve margarine in lieu of the butter, and nondairy half-and-half.]