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WHITE ONION, LEEK AND SAGE SOUP
SERVES 12
8 LARGE WHITE ONIONS, CHOPPED
100G OF BUTTER
OLIVE OIL FOR FRYING
4 CLOVES OF GARLIC CHOPPED
2 LEEKS WHITE PART ONLY, ROUGHLY CHOPPED
2 LARGE POTATOES ROUGHLY CHOPPED
6 STICKS OF CELERY, ROUGHLY CHOPPED
2 TSP SALT
20 BLACK PEPPERCORNS
4 BAY LEAVES
4 SPRIGS OF SAGE
2 LITRES OF VEGETABLE STOCK
- In a large pan melt the butter and gently fry the onions until soft and transparent. Add the garlic, leek, celery and potato and cook gently for 5- minutes. Add the salt, peppercorns, bay leaves and sage stalks and cook for a further 5 minutes. Add the stock and bring to the boil. Reduce the heat, cover and simmer gently for 30 minutes.
- Remove from the heat and discard the peppercorns. Puree the soup and return to the pan, add chopped sage leaves just before serving.