lesley
New member
One of my favourite pastimes is making soup & loads of it! Especially ones you can freeze. We first tried this one in Florence, it's wonderfully thick, & rich in onions, also slightly sweet, but not over the top. The Florentines slice their onions very thinly when they make Carabaccia , but I blitzed mine, (the flavour remains the same) but you don't get onion hanging down your chin when you eating it!
Serves 4
Prep Time 20 mins
Cooking Time 1 hour
Ingredients
Serves 4
Prep Time 20 mins
Cooking Time 1 hour
Ingredients
- 1kg Red onions, peeled and finely chopped
- 2 Large carrots, washed and finely chopped
- 2 Large sticks celery, washed and finely chopped
- 100g Almonds, (see Cook’s tips 1.)
- 150ml White wine vinegar
- 1 Cinnamon stick
- 4 Tbsp extra virgin olive oil
- 2 Tsp Light brown sugar
- 1 Litre Chicken stock (see Cook’s tips 2.)
- 1 Tbsp Balsamic vinegar
- 12 Slices of bread (see Cook’s tips 3.)
- Gruyere cheese, grated
- Salt and freshly ground black pepper
- Blitz the almonds in a food processor until fine
- Pour into a bowl and add the wine vinegar
- Add the cinnamon stick, stir and leave for an hour, to amalgamate
- Meanwhile, heat the olive oil in heavy saucepan and add the carrots, celery and onions
- Cook for about an hour on a low heat, cover, stir frequently to avoid burning
- Stir in tablespoonful of Balsamic vinegar
- Rinse the almonds in a sieve under running cold water
- Discard the cinnamon stick
- Pour the almond paste into the saucepan and stir
- Add the sugar, stock, salt and pepper, bring to the boil and simmer for 30-40 minutes
- Slice the French stick into fairly thick rounds and toast one side
- Turn over and add the grated Gruyere cheese and return to the grill until cheese is cooked (see Cook’s tips 4.)
- Pour the soup into a suitable bowl and lay the toasted cheese rounds on top
-
- 1. I used 100g packet of chopped almonds
- 2. I used 2 Knorr Chicken stock cubes
- 3. I used a French stick
- 4. How much cheese is your choice
- Large heavy saucepan
- Food processor
- Small bowl
- Sieve
- Grater
- 1kg Red onions
- 2 Large carrots
- 2 Large sticks celery
- 100g Almonds
- 150ml White wine vinegar
- 1 Cinnamon stick
- 4 Tbsp extra virgin olive oil
- 2 Tsp Light brown sugar
- 2 Chicken stock cubes
- 12 Slices of bread
- Gruyere cheese
