Mrs. Weasley serves Harry this very British soup in Chapter 5 of “Harry Potter and the Half-Blood Prince.” Adapted from “The Unofficial Harry Potter Cookbook” and soupsong . Serves 6.
Ingredients
4 tablespoons butter
2 large onions, thinly sliced
4 tablespoons flour
1-2 teaspoons salt (to taste)
Freshly ground black pepper
4 cups vegetable or chicken stock
2 cups milk
1 cup heavy cream
Garnish: Sliced French bread topped with crumbled cheese, toasted
Directions
Melt butter in a large saucepan over low heat. Add onions and cook, stirring occasionally, about 30 minutes or until golden. Sprinkle flour, salt and pepper over onions and cook about 5 minutes more.
Add the stock and milk and bring just to a boil. Reduce heat and simmer for 15 minutes. Add cream and heat through, but do not boil (it can curdle the cream). Taste, and adjust seasonings. Ladle into bowls, top with toast rounds.
