[Creamy Four-onion Soup with Blue Cheese]

Source: Times Colonist - Erik Akis

Small potato so onion flavours come through better.

If you freeze this soup, top it with the cheese after thawing and reheating.

2 tablespoons olive oil
1 medium leek, white and pale green part only, halved lengthwise, washed and sliced
1 medium onion, halved and thinly sliced
1 garlic clove, chopped
3 tablespoons all-purpose flour
3 ¾ cups chicken or vegetable stock
1 small baking potato, peeled and cut into 1/2 inch cubes
½ teaspoon herbes de Provence
2 green onions, very thinly sliced
⅓ cup light cream
100 grams blue cheese, crumbled

1. Place the oil in a pot set over medium heat. Add the leeks, onion and garlic, and cook until softened, about 5 minutes.

2. Mix in the flour and cook 2 minutes more. Slowly, while stirring, add the stock.

3. Mix in the potatoes cubes and herbes de Provence. Bring to a simmer and cook until potatoes are tender, about 10 minutes.

4. Purée the soup in a food processor or blender, or in the pot with a hand (immersion) blender.

5. Stir in the green onion, return to a simmer, and then whisk in the cream.

6. Season with salt and pepper, ladle into bowls, sprinkle with cheese, and serve.

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