CURRIED ONION SOUP
Provided by Barbara Kafka
Categories weekday, soups and stews, appetizer
Time 45m
Yield 6 servings (7 cups)
Number Of Ingredients 6
Steps:
- Working in two batches, put onions in a food processor. Pulse until chopped medium fine. Set aside.
- Put butter in a 5-quart casserole with a tight-fitting lid. Cook, uncovered, at 100 percent power in a high-power microwave oven for 2 minutes.
- Stir in onions and curry powder until well coated with butter. Cover and cook for 30 minutes, stirring once.
- Remove from oven and uncover. Working in two batches, scrape mixture into a blender. Process until very smooth, stopping from time to time to scrape down sides of container.
- Scrape mixture back into casserole. Stir in broth. Cover and cook for 6 minutes, to heat through. Remove from oven and whisk in lime juice and salt.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 712 milligrams, Sugar 10 grams, TransFat 1 gram
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