English Sage and Onion Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
10g reduced fat butter/dairy spread 3/4 tbsp Olive oil 6 sage leaves2 cloves of garlic, peeled and crushed 2 red onions, peeled and sliced 1 large white onion, peeled and sliced 1 banana shallot, peeled and sliced 75g of leeks, trimmed, washed and sliced 2 tsp each of Sea salt and freshly ground black pepper 500 mls of beef, chicken or vegetable stock
1. Put the butter, olive oil, sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes. Remove the lid for the last 20 minutes - your. Stir occasionally.
2. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes.
Serve with toasties with melted cheese and worchester sauce (not included in nutritional info)
Number of Servings: 3
Recipe submitted by SparkPeople user NIAMHCAS.
2. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes.
Serve with toasties with melted cheese and worchester sauce (not included in nutritional info)
Number of Servings: 3
Recipe submitted by SparkPeople user NIAMHCAS.
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,562.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.4 g
- Protein: 2.7 g
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