Hot and Cold Onion Soup

Name: Hot and Cold Onion Soup
Yield: Makes 1½ quarts
Ingredients: minced fresh chives or parsley; salt to taste; minced fresh chives or parsley; ½ tsp. turmeric (saffron is nicer, but expensive); ½ tsp. turmeric (saffron is nicer, but expensive); 2 Tbsp. butter; 1 tsp. cumin (powdered); ½ pint light cream (or milk); ½ pint light cream (or milk); 1 large potato, diced; 1 quart chicken broth; 1 cardamom pod (crushed); 3 large (4-inch) onions, sliced; ½ tsp. white pepper or dried red flakes; ½ tsp. white pepper or dried red flakes

Preparation info

Makes
1½ quarts

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

A chilled and creamy soup of downright dazzling subtlety, this soup is the result of a love affair I had last summer with a nifty blender. We still have a beautiful relationship as we mellow into winter experiments.

Ingredients

2 Tbsp. butter
1 tsp. cumin (powdered)
½ tsp

Gluten-free
Soup
Winter
Summer
Spicy

Method

Melt butter in an enamel-lined iron kettle. Add cumin, turmeric or saffron, white or red pepper, and cardamom. Stir and cook gently 5 minutes. Add the sliced onions, stir them around, cover, and cook until they are quite limp but not browned. Swirl the potato into the onions and spices and pour on hot chicken broth. Simmer, covered, 20 minutes. Cool about 10 minutes, then purée in a blender. Po