CREAMY ONION AND BACON SOUP

This really is a delicious onion soup by Jenny Morris, one of South Africa's top chefs also known as The Giggling Gourmet.

50g butter
1kg onions, peeled and finely chopped
2 bay leaves
1 tablespoon flour
Salt to taste
½ teaspoon white pepper
2 ½ cups full cream milk
2 ½ cups fresh chicken stock
4 tablespoons chopped chives
1 ½ cups fresh cream
250g streaky bacon, fried until crispy and crumbled

Heat the butter in a large saucepan until the foam subsides. Add onions and bay leaves and cook gently for 5-7 minutes. Do not brown the onions they must be soft and translucent. Add the flour and cook while stirring for 3 minutes. Season with salt and pepper and remove from heat. Slowing add the milk while stirring all the time, then add the chicken stock, simmer gently for 30 minutes. Remove the bay leaves and blend until smooth. Add the chives, crispy bacon and cream. Garnish with chives and bacon, serve immediately with crispy bread.


TIP: Add cooked leftover chicken and a little freshly chopped tarragon.