White Allium Soup

I was kindly sent a sample recently of some veal stock powder from Essential Cuisine, a company that specialising in stock both for the food service industry and the home chef. I needed a recipe that showcased the stock yet didn't actually need veal, as veal meat is very hard to get hold of in my area without pre-ordering. I have fond memories of onion soup as a child, a white onion soup as apposed to a dark french onion style one. So here is the recipe I came up with.

Ingredients

• 2 large white onions, peeled and very finely sliced
• 1 large leek, finely sliced, white part only
• 1 clove garlic - very finely chopped
• Essential cuisine veal stock, you could also use chicken stock
• Thyme
• Cream (optional)
• Slaked cornflour
• chives - optional garnish
• Butter

Method

• Melt your butter in a large saucepan
• Add your finely sliced onions, leeks and garlic and cooked without colouring over a low heat 
• Add a sprinkle of finely chopped thyme
• Add your stock and simmer until the onion mixture is very soft
• Add your slaked cornflour and stir whilst over the heat to  thicken your soup
• Season and add cream and chives if using
• Serve