Soup diaries

Mario’s request- French Onion Soup

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3 Tablespoons butter
1 Tablespoon olive oil
5 cups thinly sliced yellow onions
1 teaspoon salt
1/4 teaspoon sugar (to help caramelize the onions)
3 Tablespoons flour
8 cups beef stock, at a boil
1 cup dry white wine
1 sprig fresh thyme
Salt and pepper to taste
6-8 slices of toasted French bread rounds
1 cups grated Gruyere cheese

Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until they are tender; this will take about 15 to 25 minutes.  Remove the cover, increase heat to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, very deep, golden brown. Sprinkle in the flour; cook and stir for 3 to 5 minutes.

Off the heat, whisk in the boiling stock. Add the wine and rosemary. Season to taste. Place the pot back on the heat, bring to a simmer. Continue to simmer, partially covered, for 40-60 minutes or more, skim foam from surface as it appears.  Taste and correct seasonings. At this point you may set it aside, uncovered, until you are ready to serve.

Turn on oven broiler.

Ladle soup into individual oven-proof bowls. Place a piece of toasted bread on top of sou sprinkle generously with grated cheese and place under broiler until melted and bubbly.

Enjoy!

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asplashofvanilla

Homemade Mushroom Soup

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Ingredients:
300g or 2 cups fresh mushrooms – cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic – chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 – 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Notes:
– This recipe serves us as a good basic comfort soup, so you can always modify easily according to your preference. Feel free to increase the amount of mushrooms for a richer mushroom flavor.  You can also swirl in a dash of sherry or truffle oil or wine or some caramelized sweet onions to create another depth to the soup.
– You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta or your Christmas casserole dishes.

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Potato & Sweet Corn Chowder with Parsley, Thyme and Truffle oil

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2 tablespoons olive oil

1 tablespoon of truffle oil (optional)

1 large shallot, chopped

5 green onions, diced

4 cups vegetable broth

1 tablespoon fresh thyme

4-5 potatoes, diced and peeled

2 cups corn, frozen or fresh

2 tablespoons parsley, chopped (save a little for garnish)

salt and pepper, to taste

In a large pot over medium high heat, add oil and saute shallots and onion for about 5 minutes, until tender. Add vegetable broth and whisk until smooth. Bring to a boil.

Reduce heat and add thyme and chopped potatoes. Simmer for about 20 minutes until potatoes are tender. Mash some potatoes if soup needs more thickness (optional). Stir in corn, parsley. Cook for another 5-7 minutes, and season with salt and pepper and truffle oil. Ladle into bowls and garnish with fresh chopped parsley.

Roasted Butternut Squash Soup with Thyme and Honey

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INGREDIENTS

  • 4 pounds butternut squash
  • salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons of honey
  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 5 cups chicken or vegetable stock
  • Fresh thyme
  • Chopped green onion
  • thyme sprigs for garnish

PREPARATION

1.
Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
2.
In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
3.
Working in batches, puree the soup in a blender or food processor and return it to the pot. Season to taste with salt and pepper and serve garnished with sprigs of thyme.

Homemade Minestrone

Ingredients:

Cherry tomatoes/ Mushrooms/ Garlic/ Onion/ Chives/ Green Beans/ Carrots/ Celery Potato/  Lentils/ Small pasta/ Parsley/ Vegetable stock/ Low Sodium V8 Juice/ Full Bodied Red Wine/ Salt & Pepper

Preparation:

Combine 3 cups of stock with 2 cups of V8 juice and boil/ Add in desired amount of vegetables chopped very fine and let them cook until soft/ Once everything is blended and cooked, add in pasta, not too much because it will absorb too much broth and make the soup too thick./ Add a touch of red wine to taste, as well as salt and pepper. Add in 2 tablespoons of chopped parsley , 1 tablespoon of chopped chives and a clove of garlic chopped fine at the end to add more flavor/Let this sit on the stove on very low heat for a couple of hours to blend all of the flavors together.

Bon Appetite!

Cauliflower and Cheddar soup with chopped chives

After a long day of work and a walk home in the pouring rain, I was beginning to crave a decadent soup with lots of yummy flavor.  One of my favorite spices is nutmeg and it happens to compliment one of my favorite soups quite nicely.  I had a sweet potato and some garlic at home that I wanted to use up, so I decided to grab some cauliflower, chives, and aged cheddar on my way home and make up a soup from scratch.

Ingredients:

1 head of cauliflower

1 sweet potato, peeled and sliced

1 white onion, peeled and sliced

1 full clove of garlic, peeled and chopped fine

900 ML of vegetable stock

1 cup of grated aged cheddar

1 tablespoon of nutmeg

salt & pepper

1/2 cup of fresh chives, chopped fine

Directions:

Combine all vegetables in a pot, heat and toss with oil until fully coated.

Add in vegetable stock and simmer.

Add in garlic and spices.

Once vegetables are soft and you can puncture them with a fork, you may now begin to blend this mixture.  Slowly adding the cheese and stirring quickly.

Add the salt & pepper to taste, as well as more nutmeg if desired.

Enjoy!

Note:  I accompanied my soup with an arugula salad, with blue cheese crumble, pecans, granny smith apple slivers and a red wine and maple syrup vinaigrette.

Corn & leek chowder with fresh thyme and parmesan

Andrew and I started our Sunday with more homemade soups, what a great way to hide out from this weekends cold and rainy weather.  We had some leeks left over from our soup yesterday as well as some corn and sweet potato.  I find that making soup is a great way to use up those vegetables that are wasting away in the fridge from previous dinners.  I also had some fresh thyme from a pasta dish that I made last week so I decided to add it to the soup and use it up.  The flavors blended so well together and the soup was absolutely delicious.  The next time you have leftover vegetables in your fridge, don’t be afraid to throw them in a pot with some stock and puree them into a tasty soup!

 Good luck!Image

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Ingredients

2 cups of corn off the cob

1 large sweet potato, diced

3 large leeks, chopped

3 celery sticks, chopped

thyme sprigs, chopped

900 ML of chicken or vegetable stock

salt and pepper to taste

Directions

Add oil and vegetables to a pan and stir for 5 minutes to coat all of the vegetables.

Add in stock and let simmer for 25 minutes until vegetables are soft.

Puree this mixture and season with salt and pepper.

Garnish with fresh a thyme sprig and shaved parmesan

Enjoy!