Cornbread Sage & Onion Soup

Onion, celery, fresh sage and cornbread are cooked in vegetable stock/broth then blended.

Course Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 209

1 cup (226 grams) yellow onion chopped
1 ¼ cups (360 grams) about 4 large celery stalks chopped small
2 tablespoons fresh sage, chopped
½ teaspoon salt add more later depending on the salt content in your stock or broth
1 ½ cups 128 grams cornbread crumbled
¼ teaspoon salt depending on how salty your stock is
Small pinch ground black pepper
2 ½ cups (562 ml) low sodium vegetable stock or broth plus a little more if needed

Add the butter to a large sauté pan over medium heat. When the butter is melted and bubbling add the 12 sage leaves and cook until crispy. Remove to a towel to drain off the fat.
To the same butter, add the corn bread cubes. Toss to coat in the butter, cook on each side, turning until they are evenly browned. Remove and set aside. Remove the browned butter (save it to use in another dish) and wipe out the pan.

To the same pan with the heat still on medium, add the 4 tablespoons butter. When melted and bubbly add the onions and celery. Cook for about 10 minutes, stirring often until softened. Stir in the sage, cook for 1 minute. Add the crumbled cornbread and salt (you can add more later) depending how salty your stock or broth is.
Turn off the heat and allow to cool slightly. Transfer in small batches to a blender and blend until smooth. If the soup is too thick, add a little more stock until it is the consistency you want. Taste to see if it needs more salt.
Serve topped with croutons and crispy sage.