Adapted from a recipe at
Recipezaar.
Serves 6-8 main course portions.
- 1/4 cup butter (half a stick, unsalted)
- 5 medium or 4 large white onions (peeled and quartered)
- 4 cans of College Inn beef broth
- 1/2 cup dried celery leaves or dried celery flakes or celery leaf you try to dry in the oven then get impatient and just chop up and toss in
- 1 large white potato (peeled and quartered)
- 1 cup cheap cream sherry
- 3/4 cup apple cider vinegar
- 4 tablespoons granulated sugar
- 1 cup heavy (whipping) cream
- 1 tablespoon dried parsley flakes
- Yodeling Goat Gouda
- salt and pepper
Melt butter in a large pot. Add onions, beef broth, celery leaves, and potato. Bring to a boil.
Cover pot and simmer on medium-low heat for 30 minutes.
Remove from heat. Puree little by little in a blender, emptying the purée from the blender into another large pot. Continue to purée little by little until all of the soup is in the second pot. Optionally, use a hand mixer in the original pot.
Mix in sherry, vinegar and sugar. Bring to boil again and then simmer on medium-low heat for 5 minutes.
Stir in cream, parsley, salt and pepper to taste. Heat on low another 5 minutes and be very careful NOT TO BOIL!
Top with a sprinkling of grated cheese. The Yodeling Goat Gouda I bought at Fresh Fields has a creamy, nutty flavor that balances the sharp taste of vinegar and onion very well. An overnight stay in the fridge also tempered it (the soup) a bit.
