Serves: 4
Total Calories: 598
1. In a sauce pan sauté onions, garlic, and bay leaves in butter until golden brown. Add the curry powder and cook for 1 min., stirring so that the powder does not burn.
2. Add the chicken stock and boil until the liquid has reduced to has reduced by 1/2, then add cream and simmer for 12 to 15 minutes. Remove bay leaves.
3. Allow mixture to cool, and then place in a blender or food processor. Pass the soup through a fine strainer and season with salt and pepper to taste.
This Cream of Onion Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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