Democracy Dies in Darknessclock35 minscourseMainStart CookingComment on this storyAdd to your saved recipes

This rich and creamy soup leans on caramelized onions and gruyere cheese for flavor, potatoes for body and just a little bit of heavy cream for silkiness. The onions caramelize more quickly because they’re diced, rather than sliced. A sprinkling of chives before serving brings the onion flavor forward.

This recipe is featured in the Eat Voraciously newsletter. Sign up here.

Refrigerate for up to 3 days.

From staff writer G. Daniela Galarza.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 2 (makes a generous 4 cups soup)

Directions

Time Icon Active: 25 mins| Total: 35 mins

  • Step 1

    Lightly season both sides of the chicken breast with salt and pepper.

  • Step 2

    In a medium pot over medium-high heat, heat the olive oil until it shimmers. Lay the chicken into the pan so that it falls away from you, and cook until browned on one side, about 5 minutes. Turn over, and brown on the other side, about 5 minutes more, or until cooked through with an internal temperature of 165 degrees. Transfer the chicken to a cutting board.

  • Step 3

    Add the onion to the pot and cook, stirring occasionally, until it starts to brown and stick to the bottom of the pot, about 5 minutes. Add a splash of the wine and stir up any brown bits. Continue cooking until the onions turn dark brown, about 4 minutes more. Add the remaining wine and, again, stir up any browned bits. Add the broth and potatoes, and bring to a boil. Lower heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 10 minutes.

  • Step 4

    Meanwhile, using your fingers, pull the chicken into bite-size pieces.

  • Step 5

    When the potatoes are cooked, remove the pot from the heat and, using an immersion blender, puree the soup on high speed until mostly smooth. (Or, using a standing blender, puree the soup in batches. Don’t overblend or it may become gluey.) Stir in the pulled chicken and cream. Taste, and season with more salt and/or pepper, bearing in mind that the cheese will also add saltiness. Just before serving, stir in the cheese.

  • Step 6

    Ladle the soup into bowls, garnish with the chives and more pepper, if desired, and serve.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving (2 cups soup)

    • Calories

      691

    • Fat

      40 g

    • Saturated Fat

      13 g

    • Carbohydrates

      36 g

    • Sodium

      540 mg

    • Cholesterol

      150 mg

    • Protein

      38 g

    • Fiber

      6 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From staff writer G. Daniela Galarza.

    Tested by Olga Massov.

    Published December 21, 2022

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnk6eyornYZpqhoZOgsq950qisqWWTlr%2BiucSloLOdlGK8r7XOp6po