French Soubise Cream of Onion Soup | Velvety Classic
(0)
45 min
Under an hour
Kifli Kukták
A hagyományos francia konyha egyik legkifinomultabb levese. Az édeskés vöröshagyma vajon párolva, rizzsel krémesre főzve és habtejszínnel selymesítve varázslatos gasztronómiai élményt nyújt.
Ingredients
Preparation method
Preparation and sweating
Peel the onions and slice them thinly.
Melt the butter in a heavy-bottomed pot over low heat. Add the sliced onions with a pinch of salt, then cover and gently sweat for 15-20 minutes until completely soft and sweet, making sure not to let them brown.
Cooking and blending
Add the thoroughly rinsed rice to the softened onions, then pour in the hot vegetable stock.
Chef's tip
The essence of classic Soubise soup is its snow-white or delicate creamy color. For this reason, it is essential that the onions do not brown in the butter, and that you use finely ground white pepper instead of black pepper.
The natural thickener of the soup is the starch in the rice, which provides an exceptionally light, velvety texture when combined with the cream, without any flour roux or liaison.
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