Easy to make and economical, this soup is ideal as a main course or as a first course for an elegant meal. Make it ahead if you wish and reheat - do not boil - just before serving. For 4 main dish servings you will need:

1 lb. (3-4 lg.) onions, peeled
1 bunch green onions, trimmed
1/4 c. butter
2 med. carrots, pared, sliced
3/4 c. chopped fresh parsley
2 cloves garlic, minced or pressed
2 1/2 tsp. dried marjoram leaves
2" strip lemon zest
1/4 tsp. freshly ground black pepper
1 can (10 3/4 oz.) undiluted chicken broth
1/4 c. all-purpose flour
6 c. milk
1/2-1 tsp. salt or to taste

1. Slice the onions and green onions. Melt butter in heavy saucepan. Add onions and cook about 5 minutes, stirring, over medium high heat until onions are soft.

2. Reserve some of the carrots and parsley for garnish. Add the rest of the onion mixture, along with the garlic, marjoram, lemon zest, black pepper and chicken broth. Cover and cook 10 minutes or until vegetables are tender.

3. Stir in the flour, blending well.

4. Put vegetables, a little at a time, into blender container or work bowl of food processor fitted with steel blade. Process until pureed. Return to saucepan.

5. Add milk and salt to taste. Heat to simmering, stirring. Do not boil.

6. Serve immediately garnished with reserved carrots and parsley or optional toppings. Or, cover and refrigerate. Reheat before serving but do not boil.

Toppings, Optional: Carrots, croutons, sliced green onions, diced green pepper, chopped tomatoes.

Tips: You may substitute leek for the onions. Wash well to remove sand. To remove lemon zest easily, use a potato parer.