Soupe a L’oignon (French Onion Soup)
This wonderful recipe if from Vincent Price’s cookbook.
Serves 2.
Ingredients
3 rashers of bacon,
2 large onions
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic chopped finely
Sprig of parsley
Pinch of thyme
1 quart chicken stock
1 cup dry white wine
1 tablespoon cognac
French bread
Directions
In a deep saucepan, heat 3 tablespoons bacon drippings
Saute2 large onions chopped fine in the drippings. Cook over medium heat until onions are soft.
Add 2 tablespoons flour, salt, pepper and 1 clove garlic finely chopped.Cook until mixture is golden brown but not burned.
Add a sprig of parsley, a pinch of thyme, 1 quart chicken stock, 1 cup dry white wine and simmer for 3/4 hour.
Add 1 tablespoon cognac at the very end.
Serve in individual ovenproof bowls
If you want to serve the soup gratin, bread torn into pieces and float on top of soup - sprinkle bread with parmesan cheese and place under grill.
Monday, March 23, 2020
Pumpkin Squash or Butternut Squash Bisque
PUMPKIN SQUASH OR
BUTTERNUT SQUASH BISQUE
Ingredients
1 lb cooked pumpkin or butternut squash (Leila used butternut squash)
4 tbs butter
1 large onion
1 medium leek
4 cups chicken broth (homemade is best!)
1 cup heavy cream or half and half
1 teasp. Salt
½ teasp. Curry powder
¼ teasp. Ginger
¼ teasp. Pepper
1 bay leaf
Directions
1. In a large pot-Melt butter and sauté leek and onion (chopped)
2. Stir in pumpkin ,broth, salt, spices and bay leaf
3. Bring to boil
4. Lower heat, simmer uncovered 15 mins.
5. Remove bay leaf
6 Puree in blender small amounts at a time
7.Add cream.
BUTTERNUT SQUASH BISQUE
Ingredients
1 lb cooked pumpkin or butternut squash (Leila used butternut squash)
4 tbs butter
1 large onion
1 medium leek
4 cups chicken broth (homemade is best!)
1 cup heavy cream or half and half
1 teasp. Salt
½ teasp. Curry powder
¼ teasp. Ginger
¼ teasp. Pepper
1 bay leaf
Directions
1. In a large pot-Melt butter and sauté leek and onion (chopped)
2. Stir in pumpkin ,broth, salt, spices and bay leaf
3. Bring to boil
4. Lower heat, simmer uncovered 15 mins.
5. Remove bay leaf
6 Puree in blender small amounts at a time
7.Add cream.
Potato Soup with Kale and Chicken Sausage
Potato Soup with Kale and Chicken Sausage
Yesterday I tasted the most delicious soup made by Marianna at Jason’s house. She found the recipe on Farmstead Chic at http://www.farmsteadchic.com/whole30-zuppa-toscana.
The original recipe used Italian sausage and organic beef tallow or ghee. Marianna used chicken sausage sliced, which she added towards the end and the chopped kale just before serving. I’m going to use olive oil to sauté the onion and garlic.
Ingredients
2 tablespoons olive oil (or beef tallow or ghee)
1 lb chicken sausage, casings removed and sliced (or Italian sausage)
1 large onion chopped
3 cloves garlic minced
6 cups chicken broth
1 teaspoon crushed red pepper
1 tablespoon Italian seasoning (equal parts of basil, oregano, rosemary, marjoram, cilantro, thyme, red pepper flakes)
7 medium red potatoes (approx. 3 lbs) coarsely chopped
A bunch fresh kale, stems removed and chopped
1 13.5 oz can full fat coconut milk.
Salt and pepper to taste
Directions
In a large saucepan, saute the onions in olive oil till turning golden brown, add garlic stir for one minute. Add 6 cups chicken broth and the coarsely chopped potatoes. Add the crushed red pepper and Italian seasonings. Bring the soup to a boil.
Reduce heat and simmer for 10 - 15 minutes
Add the coconut milk, chicken sausage and chopped kale. Continue to simmer until the potatoes can be pierced with a fork and the kale is tender.
Add salt and pepper to taste.
Yesterday I tasted the most delicious soup made by Marianna at Jason’s house. She found the recipe on Farmstead Chic at http://www.farmsteadchic.com/whole30-zuppa-toscana.
The original recipe used Italian sausage and organic beef tallow or ghee. Marianna used chicken sausage sliced, which she added towards the end and the chopped kale just before serving. I’m going to use olive oil to sauté the onion and garlic.
Ingredients
2 tablespoons olive oil (or beef tallow or ghee)
1 lb chicken sausage, casings removed and sliced (or Italian sausage)
1 large onion chopped
3 cloves garlic minced
6 cups chicken broth
1 teaspoon crushed red pepper
1 tablespoon Italian seasoning (equal parts of basil, oregano, rosemary, marjoram, cilantro, thyme, red pepper flakes)
7 medium red potatoes (approx. 3 lbs) coarsely chopped
A bunch fresh kale, stems removed and chopped
1 13.5 oz can full fat coconut milk.
Salt and pepper to taste
Directions
In a large saucepan, saute the onions in olive oil till turning golden brown, add garlic stir for one minute. Add 6 cups chicken broth and the coarsely chopped potatoes. Add the crushed red pepper and Italian seasonings. Bring the soup to a boil.
Reduce heat and simmer for 10 - 15 minutes
Add the coconut milk, chicken sausage and chopped kale. Continue to simmer until the potatoes can be pierced with a fork and the kale is tender.
Add salt and pepper to taste.
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