White Onion Soup With Chive Oil Recipes

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WHITE BEAN SOUP WITH CHIVE OIL



White Bean Soup with Chive Oil image

This creamy soup, served in tiny cups and bright with chive oil, is easy to make and serve. Kids will like the little cups and the crazy green swirl. Adults will appreciate the healthfulness and the flavor.

Provided by Kim Severson

Yield Makes 18 small servings

Number Of Ingredients 14

2 cups dried Great Northern or other small white beans, rinsed and picked over
3 tablespoons olive oil
1 large onion, chopped
1 cup chopped leeks (white and pale green parts only)
1 large tomato, halved, seeded, and chopped
1/2 cup chopped carrots
1/2 cup chopped celery
8 garlic cloves, chopped
11 cups homemade chicken stock or canned low-salt chicken broth, or more as needed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup half-and-half
Salt and freshly ground black pepper
Chive Oil for drizzling

Steps:

  • Put the beans in a large pot, add enough water to cover the beans by 2 inches, and let soak overnight. Drain.
  • Heat the olive oil in the same pot over medium-high heat. Add the onion, leeks, tomato, carrots, celery, and garlic and sauté until tender, about 6 minutes. Add the beans, chicken stock, thyme, and rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
  • Working in batches, puree the soup in a blender until smooth. Return the soup to the pot and add the half-and-half, then add more chicken stock to thin the soup if needed, and reheat the soup if necessary. Season to taste with salt and pepper.
  • Ladle into espresso cups and top each with a few squirts or a drizzle of chive oil.

CHIVE OIL



Chive Oil image

Provided by Kim Severson

Categories     Vegetarian     Quick & Easy     Vegan     Chive

Yield Makes 1/2 cup

Number Of Ingredients 4

1 bunch fresh chives
1/2 cup canola oil
1/8 teaspoon sea salt
Freshly ground black pepper to taste

Steps:

  • Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water.
  • Put the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle if you like. The oil can be refrigerated for up to a month; bring to room temperature before using.

WHITE ONION SOUP WITH CHIVE OIL



White Onion Soup with Chive Oil image

Yield Makes about 6 cups

Number Of Ingredients 11

1 bunch fresh chives
1/2 cup extra-virgin olive oil
2 pounds white onions (about 2 medium-large)
4 cups chicken broth (32 fluid ounces)
1/2 cup dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
1 teaspoon sugar
1/2 teaspoon white-wine vinegar
freshly ground white pepper to taste
a small wedge Parmigiano-Reggiano (about 4 ounces)

Steps:

  • Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch chives 10 seconds and drain in a sieve. Immediately plunge chives into ice water to stop cooking. Remove chives from ice water, squeezing out excess water, and drain on paper towels. Chop chives and in a blender purée with oil until smooth. Transfer chive oil to a bowl. Chill oil, covered, at least 8 hours and up to 1 day. Pour oil through a fine sieve into a small bowl, pressing hard on solids.
  • Thinly slice onions and in a 5-quart heavy kettle combine with broth and wine. Bring mixture to a boil and skim foam. Add thyme and simmer, uncovered, until onions are very tender, 45 to 50 minutes. Cool mixture 10 minutes.
  • In a blender purée mixture in batches with butter until smooth (use caution when blending hot liquids), transferring to a bowl. In kettle stir together purée, sugar, vinegar, pepper, and salt to taste and heat over moderate heat, stirring, until heated through. Soup may be made 2 days ahead and cooled, uncovered, before chilling, covered. Reheat soup before serving. With a vegetable peeler shave enough thin slices from Parmigiano-Reggiano to measure about 1/2 cup. Serve soup drizzled with chive oil and topped with Parmigiano-Reggiano.

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