It’s soup season here in Umbria. Chilly days, wind and rain all mean it’s time to get out the soup pot.
Soup doesn’t have to be a long drawn out, multi-hour event. You can make this creamy red onion soup in about half an hour. That’s about the time it takes for you to realize you are hungry and to have soup in your bowl.
2 large red onions, peeled and roughly chopped
1 small carrot, peeled and roughly chopped
1 celery stock, roughly chopped
1 bullion cube (optional)
2 T heavy cream
1 t truffle oil
salt, pepper, olive oil
Place the vegetables in your soup pot with a small amount of olive oil.
Lightly brown the vegetables. You want to see a little bit of caramelization on the onions and carrots.
Add 3-4 cups of water and simmer gently until the vegetables are soft (about 20 minutes...less time if you chop the vegetables smaller).
Puree the soup until it is super smooth.
Return to the heat and add the heavy cream.
Let the soup come to a light simmer.
Add a bit of truffle oil right before serving.
(OK, I confess. I didn’t use truffle oil. I used truffle butter; but outside of truffle areas, it’s hard to find. I know truffle oil is synthetic, but it’s a kitchen secret, just between us.)
Easy-peasy delicious, warm-up-the-body soup!
I served this soup with parmigiana crisps because they are tasty and super easy-peasy!
Preheat the oven to 180C/350F.
Line a baking sheet with parchment paper.
In a small bowl combine the grated cheese with a pinch of cayenne pepper and smoked paprika powder.
Make a few mounds of the grated cheese on the baking sheet and flatten them out.
Place in the oven until the cheese is melted and bubbly, about 2-4 minutes.
Remove the crisps from the oven, but don’t try to move them off the sheet for a minute or two because they’ll fall apart.
You can also take them off the sheet and mold them into shapes while they are still soft. It’s always fun to play with your food.