List all recipes for: Soup
Carrot Soup
Serves 6
1/4 cup butter
1 yellow onion, peeled and thinly sliced
2 cloves garlic, minced
2 pounds carrots, peeled and cut into 1/2 inch slices
4 cups chicken broth, preferably home made
Salt and pepper to taste
1/2 teaspoon ground nutmeg
1/2 cup heavy whipping cream
Melt the butter in a heavy soup pot over medium high heat. Add the onions and cook, stirring often, until the onions are tender, about 5 minutes. Add the garlic and cook for another minute. Add the carrots and broth, bring to a boil then lower the heat and simmer, covered until the carrots are very tender, about 20 minutes. Using an immersion blender, puree the soup. Season to taste with salt, pepper and nutmeg. Stir in the whipping cream and serve.
Five Onion Soup
This has been a family favorite for years. We served it as a first course for our Thanksgiving or Christmas dinner but it is delicious any time.
1/4 cup butter
3 large onions, sliced
3 medium leeks, sliced (white and light green parts
1 bunch scallions, sliced (white part only)
1/4 cup shallots, minced
2 teaspoons fresh ginger, minced
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
1 tablespoon flour
8 cups chicken broth, preferably home made
1 cup dry white wine
3 tablespoons brandy
1 teaspoon fresh lemon juice
Salt and pepper to taste
Melt the butter in a large, heavy saucepan over medium high heat. Add onions, leeks, green onions, shallots, ginger and sauté until very tender, about 20 minutes. Lower heat as needed to prevent browning. Stir in garlic and cook another minute. Add cayenne and sprinkle with flour, mix well and cook 3 minutes. Add broth and wine and simmer 20 minutes. Stir in brandy, lemon juice, salt and pepper. Simmer 15 minutes, taste and adjust seasonings. Serve hot.
Picnic Tomato Soup
This cold soup is delicious, even if you're not going on a picnic!
1 quart tomato juice
2 cups buttermilk
2 tablespoons lemon juice, freshly squeezed
2 tablespoons chives, chopped
1/2 teaspoon Worcestershire sauce
8 dashes Tabasco
Salt and pepper to taste
1 ounce arugula, chopped
Combine all ingredients except arugula. Cover and refrigerate at least an hour (can be refrigerated overnight). Stir well, add arugula and serve.
Roasted Pumpkin Soup
2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shitake mushrooms, stemmed and wiped clean
1 clove garlic, peeled
1/2 cup olive oil
Salt and pepper
5 cups high quality vegetable stock
Preheat oven to 450 degrees. Cut pumpkin into 2 inch pieces. Combine pumpkin, onion, mushrooms and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt, toss to coat, then spread in a single layer. Roast until pumpkin is tender, about 30 minutes. Toss vegetables halfway through. Let cook, then remove pumpkin seeds. Transfer vegetables to a medium saucepan, heat over medium. Pour in 2 cups stock and puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock and puree until smooth. Bring soup just to a simmer, remove from heat and season with salt and pepper.
Sorrel Soup with Poached Egg
Wash about 4 ounces of sorrel and strip out the tough stem. Melt a tablespoon of butter in a saucepan and add 1 onion, finely chopped, 1 or 2 leeks, finely sliced and 1 or two large carrots, finely chopped. Sauté gently until softened. Add 2 cups good chicken stock and 2 tablespoons long grain rice, well rinsed. Bring to a boil and simmer 20 minutes. Add the raw sorrel and using an immersion blender, puree until nice and smooth. Add another tablespoon butter and 1 tablespoon heavy cream. Reheat without boiling and season well with salt and pepper. To serve, ladle into soup bowls and top with a poached egg with a little cream drizzled over.
