Archive | soup RSS feed for this section

Baked French Onion Soup

11 Dec

unnamed

I always think this is much harder then it actually is to make.

This time I made my own beef broth and it was really good.

This does add one extra day since I am a nut about skimming fat off soup.

5 pounds of good meaty beef ribs

3 tablespoons olive oil

One tablespoon kosher salt

One teaspoon corse black pepper

Ten cups water

4 tablespoons butter

Six large rough chopped onions

One teaspoon salt

One teaspoon sugar

3 heaping tablespoons flour

1 1/2 cups dry white wine

3/4 teaspoon dried thyme

8 to 10 cups beef broth

3 tablespoons Cognac

salt to taste

8 ounces Gruyere cheese

One handful of fresh garlic croutons per bowl of soup

Start by making the broth. If you don’t have time a good beef stock is good.

Season the beef ribs with salt and pepper

Place the olive oil in a pan and brown the ribs.

Add the water and bring to a boil.

Let this simmer for several hours until the meat fall off the bone.

If the broth needs more flavor season it with beef bouillon cubes.

Remember this is salty so add one cube at a time and taste.

Strain the broth and put it in a container to chill.

Take all the meat off the bones and set aside.

Make your dog really happy and give her the scrapes but not the bones.

Melt the butter in the same soup pot

Add the onions, stir them around to coat them all with the butter.

Add the salt and sugar

Let the onions cook slowly till they are really soft and slightly brown.

This takes at least 30 minutes on a low heat.

Add the flour and thyme over the onions and cook the flour for a least a couple of minutes

Make sure you mix the flour in with the onions so it is smooth.

Add the white wine and cook for five minutes so the alcohol burns off.

Add the  beef broth and the shredded meat from the bones

Bring to a boil and then turn down to a simmer

Add the cognac and keep the soup at a simmer for about one hour.

Get out your oven proof ramekins and ladle into the bowl

Only fill the bowls a little more than half

Put two tablespoons of Gruyere cheese  on top of the soup.

Add the handfuls of garlic croutons on top followed with  three tablespoons of Gruyere cheese.

This is a perfect example of more is better.

If you think you need more broth add it now.

Place the ramekins on a sheet pan and bake at 425 degrees till the cheese is melted and bubbling.

I used to broil the soup but I did burn it once so now I bake it.

Carefully take out of the oven and ENJOY.

I very rarely drink but I love a glass of good white wine with this.

I served this with mashed potato pies.

It was a great meal.

 

 

Advertisements

Veal Bone Broth with Mushroom Ravioli, mushrooms and carrots.

28 Nov

unnamed

The big thing now is bone broth.

My Mom was making this sixty years ago.

So I made a veal bone broth that is so easy and so delicious.

Three to four pounds of veal bones that have a good amount of meat on them.

Six tablespoons oil

One chopped onion

Six  sliced carrots

Eight cups of water

Three teaspoons low sodium dry beef broth, you may need more to taste.

One cup good red wine

Three  packages sliced mushrooms

Three cloves chopped garlic

One chopped onion.

Three tablespoons butter

Salt and pepper

Salt  and pepper the bones.

Put the oil in a stock pot and add the veal bones and onion.

Let them brown on medium heat.

Take out of the pan and deglaze the pan with the wine.

Scrape the bottom of the pan to get all the brown pieces.

Put the bones back in the pot.

Add the water and bring to a boil.

Turn down to low and let everything cook for two to three hours.

Taste now to see if you need more seasoning.

I strain the broth now into a bowl and pick all the meat off the bones

Keep the meat and discard the bones.

Now chill the broth till the fat has come to the top and you can scrape the fat off and throw it out.

You now have this delicious chilled jello like liquid.

Put the butter in a pan and soften the garlic and onion

Add the carrots and mushrooms and cook till soft

Season with salt and pepper.

Add the meat and all the broth

Bring to a boil

Make sure the carrots are cooked and simmer

Cook the ravioli al dente  and gently place in the veal broth

Serve with fresh Parmesan cheese and crusty bread.

 

The Top of a Pizza Soup

8 Nov

unnamed

This is a take off of my Roasted Tomato soup and a soup my friends had at Tavern on Main in Wakefield, R.I.

3 containers of grape tomatoes

6 ripe plum tomatoes cut into quarter size pieces

8 cloves of garlic

2 large sliced onions

6 to 8 tablespoons olive oil

3/4 teaspoon garlic powder

3/4 teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon sugar

Mix everything together and oven roast at 425 degrees until the tomatoes start to pop and the onions are soft.

Everything should get a nice light caramel glaze.

This takes at least twenty minutes but sometimes mine takes a lot longer because of the moisture in the tomatoes.

Take out of the oven and let cool.

Try not to eat everything now. This is too good.

Put everything into a food processor and pulse till smooth.

Strain into a soup pot and you have this beautiful creamy tomato liquid.

Turn the heat to medium low

Add 8 ounces grated mozzarella cheese

3 slices American cheese

2 slices Provolone cheese

One cup of 1/2 and 1/2 milk

Twenty basil leaves. My basil was very small so add ten big leaves but you do need more for garnish.

Adjust your salt now

Heat the soup just until the cheese is melted.

Place in a bowl with some fresh basil and fresh oregano on top

Serve with hot crusty bread maybe a meatball or sausage on the side.

Tavern on Mains soup had a smokey flavor. I’m sure you can get that same flavor by using a smoked cheese.

Melted gruyere is fabulous but very expensive.

My kids said this tasted just like the top of a pizza hence the name was born.

 

 

 

Chicken Soup with Turkey Meatballs

6 Nov

unnamed

Meatballs:

One pound of ground turkey

One egg

1/2 cup grated Parmesan cheese

1/2 cup Italian breadcrumbs

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

3 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Mix everything together.

Make into one inch meatballs.

Place in a greased pan lined with stick free foil

Bake for 30 minutes at 350 degrees with the chopped carrots

Broth:

6 cups water

6 big chicken thighs with the skin and bones

1 teaspoon salt

Bring everything to a boil

Cover and simmer for about an hour.

The chicken should fall off the bone.

Take the chicken out of the pan and strain the broth into a clean pan.

Refrigerate until the fat from the broth has solidified.

Scrape off the fat and discard.

Take all the meat off the bones and try not to eat it all.

Put the meat into the broth.

Add the carrots and meatballs and cook on medium high heat.

Cook frozen gnocchi in their own pan according to the package directions.

Drain and add to the simmering broth.

Taste your broth because you may need more salt.

Serve plain or with grated Parmesan cheese.

This is also delicious with rice, noodles, spinach or broccoli.

 

Miso Soup

27 Mar

unnamed

This is a take off from a recipe I found in the newspaper and I made it my way.

I am a miso soup novice and this is my first try.

Since I do nothing without garlic and onion this is it.

One tablespoon of canola oil

One very large diced onion

Two inch piece of peeled and fine diced fresh ginger

6 cloves diced garlic

6 cups water

4 teaspoons mild miso paste

1 tablespoon soy sauce

2 tablespoons lime juice

One cup sugar snap peas or pea pods

6 cups thinly sliced bok choy

One cup thin sliced carrots

Chopped scallions

optional add ins:

sliced mushrooms

hot peppers

basil

tofu

rice noodles

Heat the oil and add the onion, ginger and garlic

Cook till the onions are soft but not brown

Add the water and bring to a boil for five minutes

Stir in the miso paste and simmer for ten minutes

Add the soy sauce and lime juice

Make sure the broth is seasoned to your liking now so adjust the soy sauce and miso.

Add the carrots, bok choy and sugar snaps

Do not boil again just let it simmer for ten minutes

The sugar snaps should still be crunchy

I am going to double the broth next time and freeze a container without the vegetables.

 

Cabbage and Beans

19 Feb

unnamed

This is another childhood meal.

My Mom used to make a huge pot.

One big head of cabbage, sliced very thin

2 cans of white beans with the liquid

6 big cloves of chopped garlic

4 tablespoons olive oil

1/2 teaspoon crushed red pepper

2 big bouillon cubes, chicken or vegetable

3 cups water

Heat the oil and add the garlic

Cook till it is soft

Add the beans with the liquid

Add the cabbage, bouillon, red pepper and water

Bring to a boil and then simmer till the cabbage is soft

Serve with the crusty bread

My Mom, ever so often, would serve this with Italian sausage. That was a real treat.

Good vegetable meal or not , it is very good and worth the fifteen minutes to make.

 

Cornstarch Noodle Stir Fry

16 Feb

unnamed

The hardest thing is rehydrating the noodles.

I am experimenting with different noodles and these are the cornstarch ones called Papabok.

They are like a cellophane noodle with a little more of a bite.

I am really stuck on rice noodles and these are different but still good

Place two squares of the noodles in tap water for ten minutes.

Use the same water and boil for 15 minutes till the noodles start to soften and cook.

Break up the noodles to separate them.

Keep in the water for another fifteen minutes off the heat.

Set aside

3 tablespoon oil

One chopped large onion

4 cloves chopped garlic

2 sliced carrots

1/2 sliced red pepper

2 cups sugar snap peas

1/2 cup dried chopped mushrooms, rehydrated

One to two cups of broccoli cut into spoon size pieces

One pound of small shrimp

One packet Kikkoman chow mein mix

One package oriental seasoning mix

4 cups salted chicken stock

Rehydrate the noodles and set aside.

Put oil in the pan with the garlic and shrimp.

Cook till the shrimp are pink.

Take them out of the pan.

Add the rest of the vegetables and stir fry for three to four minutes

Add the chow mein sauce and chicken stock

Bring to a boil

Add the drained noodles and shrimp.

Season with dry oriental seasoning mix that you get in udon packages.

Serve in big bowls

These noodles are a challenge to eat.

They slide off a spoon and fork and chopsticks are impossible.

So… Good luck and make sure you have a ton of napkins.

This is not a good first date meal but it does challenge your hand, eye and mouth coordination.