John Myers
Contents
show
Ingredients
Spices
- 2 liter Vegetable broth
- 2 piece Oranges / oranges (only the juice)
- 500 ml. Cream
- 150 g Grated Gouda
- 150 g Pepper, salt, nutmeg, paprika
- 150 g Chili (for a bit of spiciness as an alternative)
- 100 g Butter / oil or vegetable fat for frying
as a side dish
- Toasted croutons
- Baguette slices
modification
- With roasted bacon cubes
- With cooked mussels
- With vegetable strips
- Baked with toast and cheese
Instructions
- This soup recipe is the basis for various modifications from the finished cooked result. I also cook this soup for storage. This is why the amount given for 4 people is relatively high and can also be reduced if necessary.
- The preparation is almost done with plenty of onion peeling. As soon as all the onions are peeled, they are quartered in a sufficiently large saucepan with heated oil that I mix with butter. Patience now begins. The onions are evenly bleached while stirring constantly, they should really only take on a rudimentary color.
- The constant stirring causes the onion to dissolve into individual slices as it heats up and cooks much faster. If the pre-cooking is apparently the right point, the spices are first poured onto the onions and then the vegetable stock poured over them. I use my homemade vegetable broth here. A good variety from the glass is of course just as good to use. Not to be recommended for my taste = bouillon cubes and granular broth, which is of course a matter of taste.
- Let the soup boil down properly for 30 minutes. Then add the cream and orange juice (you can also work without orange juice). Bring to the boil and remove from the stove.
- Using the magic wand (or a stand mixer), mix the soup finely while adding the grated cheese. Season again to taste. Finished !!!
TIP
- You can change the consistency of this soup as you wish by adding liquid cream or vegetable broth. At the beginning I said that I would cook this soup in advance. For this I pour the soup into glasses and freeze it. If necessary, take the soup out of the freezer and either heat it immediately in a glass in a water bath or in the microwave. Alternatively, let the soup thaw and bring it to temperature in a saucepan, stirring constantly. Change the consistency if you like.
