Recipe adapted from Gourmet.
- 1 1/4 pounds sweet onions such as Vidalia, chopped (about 4 cups)
- 1/2 stick ( 1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 cups loosely packed fresh flat-leafed parsley leaves, washed well and spun dry
- 1 cup chopped fresh chives (about 3 bunches)
- 6 tablespoons loosely packed fresh tarragon leaves
- 3 tablespoons fresh lemon thyme leaves
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint (preferably orange or spearmint)
- 3/4 cup sour cream
- 1 1/2 tablespoons fresh lemon juice, or to taste
- Garnish: sour cream, finely chopped fresh chives, and fresh thyme or dill sprigs
In a 4- to 5-quart saucepan cook onions in butter with salt and pepper to taste over moderately low heat, stirring, until softened. Add flour and cook, stirring, 3 minutes. Stir in broth and water and simmer, stirring, 2 minutes, or until slightly thickened. Add herbs and simmer 1 minute.
Remove pan from heat and let mixture cool slightly. In a blender puree mixture in small batches until very smooth, forcing as pureed through a fine sieve into a bowl. Whisk in sour cream and salt and pepper to taste. Chill soup, covered, until very cold, at least 4 hours and up to 24.
Just before serving, stir in lemon juice and season with salt and pepper. Garnish soup with sour cream and herbs. Makes 8 cups.
Per serving (per 1 cup): 156 calories; 10 g fat (6 g saturated fat; 50 percent calories from fat); 13 g carbohydrates; 24 mg cholesterol; 405 mg sodium; 4 g protein; 3 g fiber.