INGREDIENTS

INSTRUCTIONS

Note: A variety of onions forms the basis of this flavorful soup. To
create a swirled pattern in the green soup, use the itp of a knife to
draw the white soup through the green soup.  Prepare White-Onion Soup:
In 2 quart saucepan, heat butter. Add onion  and white part of green
onions; saute 5 minutes. Stir in flour until  well mixed. Add broth and
heat to boiling, stirring constantly, until  thickened. Stir in milk
and pepper; set soup aside.  Prepare Green-Onion Soup: In 3-quart
saucepan, heat oil. Add leeks;  saute 5 minutes. Cover and cook leeks
over low heat 15 minutes or  until tender, stirring occasionally.
Sprinkle leeks with flour and stir until well mixed. Stir in broth  and
heat to boiling. Add green onion tops; cook 1 minute. Remove from
heat; stir in milk and salt.  In blender, puree White-Onion soup until
smooth; return to saucepan  and set aside. In blender (no need to
wash), puree Greeen-Onion Soup  until smooth. Return to saucepan. (Both
soups can be made ahead,  covered and refrigerated.)  Just before
serving, reheat soups just until hot. To serve, ladle  green soup into
bowls and spoon white soup in the center. Sprinkle  with chives, if
desired. Serve immediately.  Country Living/Jan/93  Posted to
recipelu-digest Volume 01 Number 662 by GramWag@aol.com on  Jan 31,
1998

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