French Onion Soup Recipe

=&0=&=&1=& 4 Small onions0.50gram Butter1 cup(s) beef broth,2 cup(s)s water0.50c Dry white wineSalt & Cayenne pepperSlice of French breadSwisscheese2 soup spoons flour. Cut onions in 1/2 ringsroast onions in butterad flour until slightly roastedadd all liquidssalt & pepper and let simmer for 10 min. pour in soup bowltop with tosted bread and cheese and bake until cheese is melted.

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Cream of Artichoke Soup Recipe

=&0=&=&1=& 1/2 to 3/4 cup(s) chopped shallots and onions (green or white) 2 medium carrotssliced 2 medium ribs celerysliced 3 to 4 Tablespoons butter 1 bay leaf 1/2 teaspoon thyme 4 cup(s)s chicken broth 1 (14 ounce) can artichoke heartsdrained and sliced Salt to taste Pepper to taste 2 egg yolks 1 cup(s) whipping cream Saute chopped onion-shallot mixturecarrots and celery in butter. Add bay leafthymechicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixtureblending well. Heatstirring constantlybut do not boil.SERVINGS: 4 – 6

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Caldo Gallega Recipe

=&0=&=&1=& 8 cup(s)s chicken stock 1 medium oniondiced 1 pound diced cooked ham 2 chorizo sausage linkssliced 1 (15.5 ounce) can white beansdrained 1 pound potatoesdiced 1 (10 ounce) package frozen chopped spinachthawed and drained 2 teaspoons chopped garlic Pour the chicken stock into a large pot. Add the onionhamchorizo sausagewhite beanspotatoesspinach and garlic. Bring to a boilthen simmer over medium heat for 45 minutes. Serve and enjoy!

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Split Pea Soup Recipe

=&0=&=&1=& =&2=&1 meaty ham bone1 lb dried split peas2 carrotsdiced2 celery ribsdiced1 oniondiced1 leek (3-inch of green left onroot trimedusually omit this)2 tablespoons olive oil1 bay leaf4 sprigs fresh thyme or 1 teaspoon dried thyme1 teaspoon dried tarragon4 cup(s)s low-fat chicken broth4 cup(s)s water salt & pepper” 1. Trim fat off the ham bone. 2. Rinse and picker over peas. 3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins). 4. Add peas and cook for 1 minute. 5. Add remaining ingredients except salt & pepper. Bring to a boilreduce heat and simmer until peas are cooked. 6. Remove bonebay leaf and thyme (if fresh). 7. Shred meatand return it to the potadding salt and pepper to taste. 8. Times are approximate.

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Asparagus Soup with Quail Eggs and Caviar Recipe

=&0=&=&1=& 2 lb fresh green asparagustrimmedand cut into 2″ pieces8 cup(s) water4 tbsp butter1 cup(s) minced yellow onions1 cup(s) minced leekswhite part onlySalt and freshly-ground white pepper to taste1 tbsp chopped garlic1/4 cup(s) all-purpose flour1 cup(s) heavy cream1/4 cup(s) Creme fraiche6 hard-boiled quail eggshalved2 oz caviarChopped chives Add the water to a saucepan and season with salt. Bring the liquid to a boil. Add the asparagus and cook for 3 minutes. Remove and drainreserving the water and asparagus. In a large saucepanmelt the butter. Add the onions and leeks. Season with salt and pepper. Saute until slightly wiltedabout 2 minutes. Stir in the garlic and flour.Continue to cook for 2 minutes. Stir in the cooked asparagus and reserved liquid. Season with salt and pepper. Bring the liquid to a simmer and cook for 25 minutesor until the asparagus are very tender. Using a hand-held blenderpuree the soup until smooth.Remove and straindiscard any leftover fibers. Add the liquid back to the saucepan and whisk in the cream. Reseason with salt and pepper. Remove from the heat and chill the soup completely. Garnish each soup with a drizzle of creme fraiche2 quail egg halvescaviar and chives.

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Cantaloupe Soup with Blueberry Papaya Relish Recipe

=&0=&=&1=& For relish:1 ripe papayapeeled and cut into 1/2-inch dice1/2 cup(s) fresh blueberries1 tbsp fresh lemon juice2 tbsp fresh mint chiffonadeFor soup:1 lrg ripe cantaloupepeeled and coarsely chopped2 tbsp fresh lime juice1 tbsp honey Relish:Combine the papayablueberrieslemon juiceand mint in a medium bowl.Let sit at room temperature for 1 hour(s).Soup:Place the cantaloupelime juiceand honey in a blender and blend until smooth.Ladle the soup into bowlsadd a splash of seltzerand top with the relish.

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Chicken White Bean Soup with Bacon Recipe

=&0=&=&1=& 8 oz baconchopped2 cup(s) chopped onions1/2 cup(s) chopped celery2 tbsp minced shallots1 tbsp minced garlic1 lb white beanssoaked overnight2 qt chicken stock1 bouquet garni12 oz small diced cooked chicken1/4 teaspoon cayenne pepperSalt and fresh ground black pepper to tasteRomano cheese1 sm crusty bread loaf In a stock potrender the bacon until crispyremove the bacon.Saute the onionsceleryshallotsand garlic in the bacon fat for 2 to 3 minutes. Add the stockbeans and bouquet. Bring up to a boil and reduce to a simmer. Allow to cook for about 2 hour(s) or until the beans are tender. Add the diced chicken meat. Season with cayennesalt and black pepper. Garnish with Romano cheese and serve with crusty bread. This recipe yields 8 to 10 servings.

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Lemon Chicken Noodles with Coconut Milk Soup Recipe

=&0=&=&1=& 600 ml coconut milk2 chicken breastsboneless and skinned2 teaspoon lemon zestgrated2 lemon grass stalksfinely chopped2 spring onionsfinely chopped2 fresh chilliesfinely diced1 lime juice2 tbsp fish sauce2 tbsp coriander leaveschopped60 gm coconuttoastedNoodles600 ml chicken stock Combine the chicken stock and coconut milk in a large saucepan and bring to the boil. Add the chicken pieces and lemon grass and zestreduce the heat and simmer for 12-15 minutes.Add the spring onions and chillies. Stir in the lemon juice and fish sauceadd the noodles.Cook until the noodles are just soft and serve immediately.Garnish with plenty of coriander and toasted coconut shavings.

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Red Snapper Soup Recipe

=&0=&=&1=& 2 sm potatoes2 sm carrots1 lb red snapper fillets4 teaspoon olive oil2 cup(s) boiling water1 teaspoon white-wine vinegar1 1/2 teaspoon salt2 qt fish broth or canned chicken broth3/4 cup(s) long-grain rice2 tbsp fresh flat-leaf parcleyminced1/4 teaspoon dried red-pepper flakesFreshly ground black pepper Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces.Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly brownedabout 5 minutes. Add the shredded carrots and saute until slightly softenedabout 2 minutes longer.Add the boiling water along with the vinegar and salt. Simmer until vegetables are tenderabout 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tenderabout 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary.Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately!

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