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6 to 8
first-course servingsEasy
Published 1998
The onions are not browned in this soup. For a soothing soup, add a cup of heavy cream and additional salt to taste.
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