The name of this soup makes it seems more complicated than it is to make.
4 large Spanish onions
1 T butter
2-1/2 diced potatoes
2 c chicken stock
1/4 tsp paprika
Salt and pepper
2 c milk
1 c cream
Chopped chives to your liking
Saute sliced onions in heavy skillet with butter until soft, but not brown. Add potatoes, chicken stock, and seasonings. Simmer covered for 45 minutes. Put mixture into electric blender or run through a sieve. Chill, then add milk and cream. Serve topped with chives.
The Florida Conference of The United Methodist Church
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