· 4 tablespoons unsalted butter or margarine
· 5 medium yellow onions, thinly sliced
· 1 teaspoon salt
· White pepper to taste
· 5 cups chicken stock, warmed
· 3 tablespoons flour
· 1 cup heavy cream
· 1 egg yolk
· 1 carrot
· 2 sticks celery
· 4 green onions
· 2 tablespoons parsley
Melt butter and sauté onions until tender; cover and cook over low heat for 10 minutes.
Season with salt and white pepper.
Add flour and cook over medium heat for 2 minutes—do not brown.
Whisk in stock and simmer 15 minutes.
Purée in the blender or food processor.
Whisk together yolk and cream and whisk in; do not boil.
For garnish: cut vegetables into very thin julienne strips (1" x 1/8"), and blanch for 2-3 minutes in a small amount of boiling water.
Refresh in ice water and drain. Add to soup just before serving.
Before serving, sprinkle with some parsley.
Makes 8 servings.