Soup season is the best season! Especially when White Onion Soup is on your rotation! It’s creamy, it’s savory, and it’s got all the tender rice and veggies you need in a delicious soup. Sounds like a perfect addition to your day, right?! There really isn’t anything like bundling up with a nice bowl of this to stave off the cold. Well, whether the weather is chilly or shining bright with sunlight, White Onion Soup will make you feel good and satisfied!
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 white onions, chopped
- 2 carrots, cut into small cubes
- 10 ounces leeks, chopped
- salt, to taste
- pepper, to taste
- 1 teaspoon nutmeg
- 2 tablespoons herbs de Provence
- 2 tablespoons white wine vinegar
- 3 potatoes, cut into cubes
- 4 cups water
- 1 1/2 cups green beans
- 1 cup rice, cooked
- 7 ounces frozen spinach, thawed, drained
- 1 cup cream
- parmesan, for serving
Directions
Step 1 –In a large pot, melt the butter with the olive oil over medium heat.
Step 2 –Add the chopped onions and the carrots, and sauté for a couple of minutes.
Step 3 –Add the chopped leeks and cook until they become slightly soft, about 3-4 minutes.
Step 4 –Season the vegetables with the salt, the pepper, and the nutmeg, then add the dried herbs de Provence and the vinegar.
Step 5 –Cook for 1 minute, then add the potatoes and pour in the water.
Step 6 –Bring the soup to a boil and lower the heat and cook until the potatoes are soft, about 10-15 minutes.
Step 7 –Add the green beans, the rice, and the spinach, then pour in the cream and remove from the heat.
Step 8 –Taste for seasoning.
Step 9 –Serve and top with a teaspoon of grated parmesan, if desired.