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Cream of Onion Soup

Serves 15 175g servings if soup is being served as a starter. Serves 10 260g servings if soup is being served as a main meal.

Ingredients

  • 2 tbsp (0.03 litres) olive oil
  • 50g butter
  • 800g onions, thinly sliced
  • 45g crushed garlic
  • 150g potato, peeled and diced
  • 1 vegetable stock cube
  • 750ml milk
  • 750ml water
  • Salt and freshly ground black pepper

Method

1. Heat the olive oil and the butter in a large saucepan, add the onions, cover and sweat for 10 - 12 minutes until just softened but not coloured.

2. Add the garlic and cook for another minute.

3. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for 5 minutes, or until the onions and potatoes are tender.

4. Put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and serve.

Nutritional Analysis

Per portion, as a main (258g)

  • Energy: 138 kcal / 574 KJ
  • Fat: 7.9g
  • Saturates: 3.7g
  • Protein: 4.3g
  • Carbohydrate: 13.2g
  • Sugars: 8.3g
  • Fibre: 1.5g
  • Sodium: 381mg

Per portion, as a starter (172g)

  • Energy: 92 kcal / 383 KJ
  • Fat: 5.3g
  • Saturates: 2.5g
  • Protein: 2.9g
  • Carbohydrate: 8.8g
  • Sugars: 5.5g
  • Fibre: 1.0g
  • Sodium: 254mg

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