When you saute an onion keep the heat down relatively low...you can't do it fast or you'll just brown the onion. If you do it right the onion will turn sweet and translucent. A nicely sauteed onion will be the starting point for tons of great recipes so learn how to do it right--it will make all the difference in how your food tastes.
Creamy Soup without any Dairy
Kohlrabi or Turnips or Cauliflower or Carrots or Broccoli
Sauté in butter (or olive oil for true "no dairy":
- 1 large onion-diced
- 2 cloves garlic-minced
When the onion begins to smell sweet stir in:
- 4 cups peeled, chunked kohlrabi (you can substitute turnips or cauliflower or make a mixture of all)
- ¾ cup uncooked Arborio OR white rice
After cooking for one minute add:
- 1.5 quarts (6 cups) rich chicken stock (you can substitute veggie stock)
- 1 tsp sea salt
- ½ tsp black pepper
Simmer covered until rice is cooked.
Puree with immersion or regular blender.
- Add ¼ cup fresh minced dill
- 1/3 cup chopped Italian parsley and celery leaves
- For a treat drizzle with truffle oil as each bowl is served.
- place a dollop of sour cream and dill leaves on top of each bowl.