French Onion Soup
College Inn Beef Broth Onion Soup
College Inn beef broth is very flavorful and it comes in fat free, organic or reduced sodium varieties. You can make a very flavorful onion soup with this beef broth, either a traditional French onion soup recipe or a different kind of onion soup, like in the following recipe.
This recipe bends potatoes with onions, purees the result, and adds yogurt to make it creamy. A topping of snipped chives finishes the soup off perfectly. If you fancy a change from traditional French onion soup, this potato and onion soup is really good. It is very simple to make and requires only six ingredients, one of which is an optional garnish.
You can use any of the College Inn beef broth varieties in this potato and onion soup recipe. Feel free to add salt, black pepper or any seasoning you like to liven up the flavor a bit but the recipe is pretty good as it is, without too much seasoning overpowering the onion and potato flavors.
Potato and Onion Soup with College Inn Beef Broth
Ingredients -
4 ˝ oz can College Inn beef broth
˝ cup plain yogurt
1 tablespoon vegetable oil
2 sliced sweet onions
2 peeled, cubed Russet potatoes
Chopped chives, for garnish
Preparation:
Heat the oil in a heavy pot over a medium heat and add the onions.
Cook them, stirring often, for 6 or 7 minutes, or until they are tender.
Add the potatoes and broth and bring the soup to a boil.
Turn the heat down and let the soup simmer for 30 minutes.
Blend the soup in batches until it is smooth, and return it to the pot.
Stir in the yogurt.
Heat the potato and onion soup through without boiling it and serve it garnished with the chives.
(Serves 6)
Using Yogurt in an Onion Soup Recipe
Milk, cream or half-and-half are common ingredients, which are added to soups to thicken them up and add a creamy texture. Pureed vegetables and flour can also be used as thickeners. French onion soup is a naturally thin, clear soup but some onion soup recipes benefit from a velvet creaminess. Yogurt is great alternative to cream because it adds a luxurious, creamy taste with fewer calories than cream. Onions, corn kernels, leeks and potatoes all go nicely in creamy soups, as do light meats like chicken and fish.
Thin Soups versus Thick Ones
There are occasions for watery, liquid soups and other occasions for thick chowders. Beef consommé is a good example of a light, clear soup and corn chowder is an example of a heavier one. Thin soups, like classic French onion soup, are great as appetizers. Thicker ones, like onion soup with College Inn beef broth, are more filling and heartier. Adding cream, milk, or yogurt is often an optional step with soup recipes.