Wednesday, May 21, 2008

Onion Avgolemono Soup

Onion avgolemono soup
serves 6


4 large onions, thinly sliced
50g/2oz low-fat spread or butter
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt skimmed milk
2 egg yolks
1⁄2 teaspoon freshly squeezed lemon juice
2 thick slices wholemeal bread, cubed
salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the low-fat spread or butter in a heavy saucepan, add the onions and cook gently, covered, for 10 minutes, stirring from time to time, until soft. Add the stock, and season with a little salt and pepper. Bring to the boil, reduce the heat and simmer gently for 30 minutes.
• Stir in the milk and heat through.
• Whisk the egg yolks with the lemon juice. Add 2 ladlefuls of the hot soup and whisk well. Stir the egg and lemon mixture into the soup, and heat through gently, still stirring, until slightly thickened. Do not allow the soup to boil or the egg will curdle.
• To make the croûtons, spread out the bread cubes on a baking tray, and bake in the oven for 10 minutes until a deep golden brown.
• Ladle the soup into warm individual bowls, and sprinkle with the croûtons just before serving.

No comments: