Barbara Kafka

Curried Onion Soup

(From Soup--A Way of Life, page 77) 

We enter the season of root vegetables, full-grown onions and their kin, and hard-skinned squashes. The potatoes are ready to be dug and put in a dark place. All of these make wonderful soups, many of them straight through the winter.

For this fall soup, the onions are not browned. For a soothing soup, add a cup of heavy cream and additional salt to taste.

1/4 pound (120g) unsalted butter, cut into pieces

1/4 cup (30g) curry powder

4 large onions, cut into chunks


4 cups (1 L) Basic Chicken Stock (page 345) or commercial chicken broth


3 tablespoons fresh lime juice


1 tablespoon kosher salt, or less if using commercial broth


1 cup (250ml) heavy cream, optional


In a mediaum 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 2 cups (500ml), purée the soup until very smooth, stopping once or twice to scrape down the sides of the jar. Scrape the purée back into the pan. The soup can be made ahead up to this point and refrigerated.

Heat the soup through. Remove from the heat and whisk in the lime juice, salt and, if using, the heavy cream.

Makes 7 cups (1.75L) without cream, 8 cups (2L) with; 6 to 8 first-course servings

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