Soups
The Great Onion Soup from Bon Appetit
Serves 4. The recipe calls for both chicken broth and beef broth, but using either one or the other will give an equally good result. The key to any goon onion soup is caramelizing, caramelizing, caramelizing!
Ingredients
2 tablespoons (1/4 stick) butter
3 pounds onions, sliced
1/2 teaspoon sugar
2 tablespoons all purpose flour
2 cups canned chicken broth
2 cups canned beef broth
2 tablespoons dry white wine
1 1/2 tablespoons brandy
1 1/2 teaspoons Dijon mustard
4 1/2-inch-thick French bread slices, toasted
4 1/8-inch-thick Swiss cheese slices
Instructions
Melt butter in heavy large saucepan over medium heat. Add onions, sugar and pinch of salt. Cover pan and cook until onions are very soft, stirring occasionally, about 20 minutes. Increase heat to high and saute uncovered until onions are golden brown, about 10 minutes. Add flour and stir 2 minutes. Mix in chicken and beef broths, wine, brandy and mustard. Bring soup to boil, stirring frequently. Reduce heat to medium-low, cover and simmer 10 minutes. Season to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Re-warm before continuing.)
Preheat broiler. Ladle soup into deep broiler-proof bowls. Top soup with bread slices, then cheese. Broil until cheese melts and begins to brown.
Source: Epicurious – The Great Onion Soup
White Bean and Kale Soup from The Curvy Carrot
Ingredients
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannelloni beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale (any type-I’ve used all kinds, but I like lacinato for this), deveined and torn into pieces
1/4 cup heavy cream, optional
Salt and pepper, to taste
Instructions
1. In a saute pan over medium heat, heat the olive oil until shimmering.
2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.
3. Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.
4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.
5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture. Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).
6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.
Source: The Curvy Carrot – White Bean and Kale Soup
Creamy Tomato Basil Soup
Submitted by Anita Courtney
I got this recipe from a Fresh Market e-newsletter. It’s quick to make and even better the next day. Roasting the tomatoes until they caramelize adds a rich flavor.
Ingredients
14-ounce can diced tomatoes
Salt and pepper to taste
1/2 cup olive oil, divided
2 cloves garlic, minced
1 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
1 cup chicken broth
2 fresh bay leaves
¼ cup fresh basil chipped
½ cup cream
Instructions
Preheat oven to 450. Strain tomatoes, reserving juice. Spread in a single layer on a baking sheet. Sprinkle with salt and pepper and drizzle with ¼ cup olive oil. Roast until caramelized, about 15 minutes.
In a medium saute pan, heat ¼ cup olive oil over medium heat. Add garlic, yellow onion, carrots and celery and cook until softened, about 8 minutes. Add roasted tomatoes, reserved tomato juice, chicken broth and bay leaves. Reduce heat and simmer for 15-20 minutes. Add basil and cream. Stir to combine. Remove bay leaves. Puree in a food process or blender until smooth.
Source: The Fresh Market – Creamy Tomato Basil Soup Recipe