Rich Creamy Comfort Soup (Print Version)

# Ingredients:

→ For the Caramelized Onions

01 - 2 tablespoons olive oil
02 - 1 tablespoon butter
03 - 2 medium sweet onions, sliced thin
04 - A pinch of salt

→ For the Crispy Parmesan Topping

05 - 1 cup panko breadcrumbs
06 - 1/2 cup freshly grated Parmesan
07 - 3 tablespoons melted butter

→ For the Soup Base

08 - 1 tablespoon olive oil
09 - 1 tablespoon butter
10 - 1 cup diced celery
11 - 1/2 cup thinly sliced fennel bulb
12 - 3 garlic cloves, finely minced
13 - 1/4 cup dry white wine
14 - 6 cups good-quality chicken stock
15 - 3 cups fresh kale, roughly chopped
16 - 1 cup crispy bacon, crumbled (divided)
17 - 1 tablespoon soy sauce
18 - 1 teaspoon salt
19 - 1/2 teaspoon dried thyme
20 - 1/4 teaspoon black pepper
21 - 2 cups cooked chicken breast, shredded
22 - 8 ounces potato gnocchi
23 - 2 1/2 cups shredded sharp cheddar cheese
24 - 1 cup heavy cream, warmed slightly
25 - 1/4 teaspoon cayenne pepper
26 - 3 tablespoons cornstarch
27 - 3 tablespoons cold water

# Instructions:

01 - Warm the olive oil and butter together in a large Dutch oven over medium-high heat. Toss in your sliced onions and let them cook for about 4 to 5 minutes, giving them a stir now and then. Sprinkle in a pinch of salt, then turn the heat down to low and pop the lid on. Let them cook gently for around 15 minutes, stirring occasionally until they're nice and soft. Take the lid off and continue cooking for another 20 minutes, stirring from time to time, until they turn a beautiful golden brown and become incredibly tender. Scoop them into a small bowl and set aside for later.
02 - Heat your oven to 350°F and line a large rimmed baking sheet with foil or parchment. Mix together the panko, grated Parmesan, and melted butter in a small bowl until everything's well combined. Spread this mixture out evenly on your prepared sheet. Slide it into the oven and bake for 10 to 12 minutes, stirring once halfway through, until the crumbs turn crispy and golden. Pull them out and let them cool completely.
03 - Using the same Dutch oven you caramelized the onions in, add another tablespoon each of olive oil and butter over medium heat. Toss in the celery and fennel, cooking them until they soften and start getting some nice color on them, about 7 to 8 minutes. Add the minced garlic and cook just until you can smell its wonderful aroma, which should take about 30 seconds to a minute. Pour in the white wine and let it bubble away while you scrape up all those flavorful browned bits from the bottom of the pot. Let it simmer for a minute or two until most of the wine has cooked down.
04 - Add your caramelized onions back into the pot along with the chicken stock, chopped kale, three-quarters of the crumbled bacon (save some for topping), soy sauce, salt, thyme, and pepper. Bring everything up to a boil, then lower the heat to a gentle simmer. Cover the pot and let it all cook together for 10 to 15 minutes so the flavors can really meld.
05 - Remove the lid and stir in your shredded chicken and gnocchi. Let it simmer without the lid until the little gnocchi pillows float to the surface, which takes about 2 to 3 minutes. Stir in all that gorgeous cheddar cheese until it melts into the soup. Now, here's an important step: put your warmed cream in a small bowl and slowly add a ladleful of the hot soup to it, whisking constantly to temper it. This prevents the cream from curdling. Once combined, slowly pour this cream mixture back into the soup while stirring constantly. Add the cayenne pepper for a subtle kick.
06 - In a small bowl, whisk the cornstarch and cold water together until smooth and there are no lumps. Pour this slurry into your soup while stirring, and let it simmer for another 2 to 3 minutes until the soup thickens beautifully. Ladle the soup into warm bowls and top each serving with the remaining crumbled bacon and a generous sprinkle of those crispy Parmesan breadcrumbs. Serve it right away while it's piping hot.

# Notes:

01 - This indulgent soup gets its name from its luxurious, restaurant-quality taste that'll make you feel like a million bucks.
02 - The secret to incredible depth of flavor is taking the time to properly caramelize the onions until they're sweet and golden.
03 - Tempering the cream before adding it to the soup is crucial to prevent curdling and keep that silky smooth texture.
04 - The crispy Parmesan breadcrumbs add an amazing textural contrast to the creamy soup.

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