It is soup season.
I love a ribollita with white beans and a handful of Tuscan kale. Or a comforting lentil and fennel sausage soup. The thought of onion soup usually takes me right to that classic French approach. French onion soup comes with a thick lid of broiled cheese and bread capping a brown, rich soup. But the newest cookbook in my collection, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, offers a lighter version of onion soup that elevates the humble onion.
For this sweet onion soup, we have butter and cream, but the thick cheese layer is replaced with rye croutons and caraway. A bundle of thyme, parsley and a bay leaf adds flavor and color to the mess of golden onions. In the end, the soup becomes silky smooth when everything gets blitzed together.
The recipe is easy to make and the ingredients are fairly simple. The results? I made the soup in the afternoon on a day off, and by that night, a soup that was supposed to serve six was greedily scooped up by two. My husband asked if there was any more soup, and I found him swirling a spatula around the sides of the pot to make sure not a drop was left.
The concoction is pale green and frothy, very pretty with a sprinkling of toasted caraway seeds and golden rye croutons. A small sprig of fresh parsley curved to the edge of the bowl adds color and freshness.
Ileana Morales Valentine lives in St. Petersburg with her husband. For more of their kitchen stories, visit her blog, ALittleSaffron.com. Say hello at [email protected]