Triple-onion and Potato Soup

Description

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

• Contributed by Catsrecipes Y-Group

Ingredients

• 3 tablespoons butter
• 3 cloves garlic minced
• 3 yellow onions chopped
• 1 medium tomato seeded and chopped
• 2 teaspoons chopped fresh dill
• 3 potatoes peeled and diced
• 5 cups chicken stock
• ¼ cup cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ cup chopped fresh chives

Directions

1. Heat butter in a large saucepan.
2. Cook garlic, onion and tomato for about five minutes.
3. Stir in dill, potatoes and stock then bring to a boil.
4. Reduce heat, cover and simmer for 15 minutes.
5. In food processor purée about one-third of the soup mixture with the cream then return to the pot reheat gently and season with salt and pepper.
6. Sprinkle with chives and serve.