MINTED ONION SOUP
With the cost of ingredients sky rocketing a nourishing yet inexpensive recipe is always welcome.
4 large onions, sliced into rings or chopped however you prefer (I like to half the onion then chop into little segments)
125 ml butter
2 ml turmeric
1 ml ground cinnamon
30 ml cake flour
1,25 liters of chicken stock
15 ml sugar
80 ml of lemon juice
5 ml dried mint or 15 ml of freshly chopped mint
salt and pepper to taste
2 extra large eggs, whisked
Saute onions in the butter until soft.
dd turmeric, cinnamon and cake flour and stir-fry for another minute.
Add small quantities of the chicken stock while stirring continuously.
Season with salt and pepper, sugar, lemon juice and mint(its the mint and lemon juice that make this special).
Simmer for a few minutes.
Whisk a little of the hot soup into the eggs and return the mixture to the soup.
DO NOT bring the soup to the boil again. garnish with a little freshly chopped mint if you have.
Serve immediately with lots of hot crusty bread
Recipe: Jenny Danford
