A recipe by Mélissa Clément, from Cuisiner en famille.
Suggestion:
Make this soup into a hearty meal by adding cooked white beans at the end of the process.
Ingredients
4-6 servings
Butter : 30 mL (2 tbsp.)
Onions, minced : 1.5 L (5 cups)
Leeks, chopped : 500 mL (2 cups)
Shallots : 250 mL (1 cup)
Apple cider (or juice): 250 mL (1 cup) (optional)
Flour : 15 mL (1 tbsp.)
Mushroom bouillon (or another type of bouillon) : 1 L (4 cups)
Grated apple : 250 mL (1cup)
Fresh thyme : 2.5 mL (1/2 tsp.)
Salt and pepper : to taste
Preparation
Sweat the onions, shallots and leeks in butter in a large pot at medium heat.
Let the mixture caramelize for a long time, stirring often without letting it brown too much.
Deglaze with cider (or juice) and reduce the liquid completely.
Add the flour to coat the onion mixture, then add the bouillon, grated apple and thyme, and season to taste.
Simmer 15-20 min. on low heat. Adjust the seasoning.
Jazz it up with croutons and cheese, and gratinate it if you wish.
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