SC - onion pottage

[Philip & Susan Troy]

Bronwynmgn at aol.com wrote:
> 
> I had a marvelous onion soup years ago at an EK event.  It seemed to be a
> cream-based version and may have had noodles, but it was so good that a table
> of four people went through two of the large clear plastic water pitchers of
> it.  I've always wanted to find it again.  If the recipe Adamantius is so
> excited about turns out to be it, I will be ecstatic as well, because I'd
> like that recipe too!

As I originally stated, the recipe for porrey chapeleyn describes what I
believe to be a white almond-milk based onion pottage, garnished with
fried pasta rings, cut to look like onion rings, identical in all but
shape to the crunchies you get with the order of Chinese takeout soup.

I will post a recipe when I get the details figured out. Chiefly my
questions all concern the proportions involved, specifically almond milk
to onion, as there is no other thickener involved.

Adamantius    
______________________________________
Phil & Susan Troy
troy at asan.com
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