Ingredients
Scale
- 1.7 pounds Confit Onions
- 1 liter Chicken Broth
- 14 ounces Heavy Cream
- 1.6 ounces Cornstarch
- Salt
- Pepper
Instructions
- Bring the chicken broth to a boil, lower the heat and add the confit onion and cream.
- Cook at low temperature for about 30 minutes and blend until a very fine mixture results.
- Season with a little salt and pepper and strain through fine chinois.
- Bring this mixture to a boil, stirring to ensure that it does not stick.
- Dilute the cornstarch in a little chicken broth. Add to the hot cream, leave to act and cook for about 45 minutes over low heat.
- Category: Soup