Onion cream soup with ginger
4 servings
40 minutes
Onion cream soup with ginger is a refined and warming dish of European cuisine. Its roots trace back to traditional village soup recipes, where caramelized onions added a special depth of flavor. The delicate texture is created by potatoes and cream, while ginger adds spiciness and a slight sharpness. Saffron used in the recipe gives a sophisticated aroma and warm hue. This soup is perfect for the autumn-winter period when one craves something warming and rich. It can serve as a light first course or be the basis for a cozy dinner. Served with crispy baguette or rye bread, garlic adds a spicy note that enhances the depth of flavor. Such a soup is a find for gourmets who appreciate the balance of simplicity and sophistication.
1
Clean the onion and cut it into thin half-rings. Then sauté it in a mixture of butter and olive oil over low heat. The onion should not be fully cooked, just start to turn golden.
- Onion: 4 heads
- Butter: 30 g
- Olive oil: 3 tablespoons
2
At this time, cut the peeled potato into cubes and boil in salted boiling water.
- Potato: 1 piece
- Water: 600 ml
3
Add onion and simmer the potato-onion mixture on low heat for 15-20 minutes, stirring.
- Onion: 4 heads
- Potato: 1 piece
4
Then add grated ginger root and a pinch of saffron.
- Grated ginger root: 1 teaspoon
- Saffron: pinch
5
Blend everything in a blender and add cream, mix, and season with pepper. Optionally add garlic and blend again.
- Single cream 10% fat: 1 glass
- Ground black pepper: to taste
- Garlic: 2 cloves
