INGREDIENTS
7 onions, peeled and quartered
4 Tbl margarine
2 medium carrots, sliced
1 rib sliced celery
3 cups chicken stock
freshly ground pepper
1/2 to 1 cup evaporated skim milk
DIRECTIONS
Put onions in pot covered by cold water. Bring to boil for 2 minutes. Drain immediately. Melt the margarine and sauce the carrots, celery and onions for 15 minutes. Add broth and simmer until the vegetables are limp. Add pepper. Puree the soup and add the milk, correct the seasoning. Do not let soup boil. Can be served either hot or cold. Serves 4.