Category: Soups


Yummy French Onion Soup

Well worth the “time”

Onion Soup Les Halles
From: Anthony Bourdain’s Les Halles Cookbook
TIME/SERVINGS
Total: a good 2-2 ½ hours….well worth it!!!!
Active: 1 ½ hours of prepping, cutting, slicing, measuring etc
Makes: 4 servings

INGREDIENTS:

6 ounces butter
4 large onions or 8 small onions, thinly sliced and trust the amount, they shrink!!
1 ounces port wine…good stuff…don’t skimp
1 ounces balsamic vinegar
8 cups or 2 quarts dark chicken stock, or low-sodium chicken or beef broth or both mixed!!
¼ tsp thyme
Salt & Pepper

8 sliced baguette slices, toasted in the oven with a little olive oil
“12 ounces grated Gruyère cheese real, imported Gruyère!”

INSTRUCTIONS:

1.  In a large pot, (like a dutch oven for best results) heat the butter over medium heat until it is melted and begins to brown. Add the onions and cook over medium heat, stirring occasionally, until they are soft and browned or “caramelized “..about 20 minutes). Onion soup, unsurprisingly, is all about the onions. Make sure the onions are a nice, dark, even brown color….truly caramelized which gives it great taste.

2.  Increase the heat to medium high and stir in the port wine and the vinegar, scraping all that brown goodness from the bottom of the pot into the liquid. Add the chicken stock. Note that the better and more intense your stock, the better the soup’s going to be. This soup, in particular, is a very good argument for making your own. Add the thyme and bring to a boil.

3.  Reduce to a simmer, season with salt and pepper, and cook for 45 minutes to an hour, skimming foam off the top with a ladle.

For the baguette  and cheese:

1.  When the soup is finished cooking, ladle it into the individual crocks. Float two baguette slices side by side on top of each. Spread a generous, even heaping amount of cheese over the top of the soup. You want some extra to hang over the edges as the crispy, near-burnt stuff that sticks to the outer sides of the crocks is often the best part, once it comes out from under the heat.

2.  Place each crock under a preheated, rip-roaring broiler until the cheese melts, bubbles, browns, and even scorches slightly in isolated spots. The finished cheese should be a panorama of molten brown hues ranging from golden brown to dark brown to a few black spots where the cheese blistered and burned. Serve immediately— and carefully. You don’t know pain until you’ve spilled one of these
things on yourself!!!!

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INGREDIENTS:

  • 1 whole fryer chicken
  • 1 onion-peeled and cut in quarters
  • 1 tomato-cut in quarters and seeds taken out
  • 2 garlic cloves peeled
  • 1 celery stalk cut in 3rds
  • 1 handful of fresh cilantro or parsley..DO NOT CHOP
  • 1 large soup pot
  • water

DIERCTIONS:

  1. Put whole chicken in pot and cover with water
  2. Then take onion, tomato, garlic, S&P, and cilantro and put around chicken
  3. Cover pot and put on medium heat and cook for 2 hours. (make sure water does not boil over.) Put lid on askew to avoid overflow!!
  4. Seriously, could this be ANY EASIER????????

Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!

WHITE CHILI

SERVES 6-8 PEOPLE

INGREDIENTS:

  • 1 C chopped onion
  • 2 TBS minced garlic (from the jar)
  • 1 TBS cumin
  • ½ tsp oregano
  • 1-2 tsp chopped jalapeño (from a jar or whatever)
  • 3-4 C of cooked chicken (rotisserie is perfect) cut into ½” cubes or thawed skinless chix breast (see note below)
  • 2 C chicken broth
  • 1 C water
  • 1 tsp lemon pepper
  • 1- 4oz can diced green chilies
  • 2 TBS lemon juice
  • 2- 15 oz cans Great Northern Beans (do not drain)
  • 2- 9 oz thawed Shoepeg White Corn

Now go and gather everything and put on counter, then open cans, measure ingredients, chop chicken & onion etc….and THEN you are ready to go!!!!

DIRECTIONS:

1. Take the 1st 4 ingredients and cook in 2 TBS of oil until tender

2. Take all the rest of the ingredients and put into crock pot/slow cooker along with the onion mixture and set to high.  Cook for about 2 hours and you are ready to go!!

Top with grated Monterey jack cheese, green onions and some chopped cilantro!!!

Could this be any easier????? I mean, SERIOUSLY!!!!

***P.S…you can also use thawed skinless chicken breast.  Cut into bite size pieces, and then add to the same ingredients BUT, this will take all day, at a low setting, to cook!!! It will be ready by the time you get home from work!!!!***

Ham Potato & Leek Soup

Ham, Potato & Leek Soup

Ingredients

  • 2 TBS butter
  • 4 cups thinly sliced leeks, white and light green parts only OR 1 med onion chopped
  • 3 cans (14 oz) chicken broth
  • 3 large russet potatoes, peeled, cut into 1/2 inch pieces OR 10-12 fingerling potatoes NOT peeled, chopped
  • 1/2 C celery, chopped
  • 1/2 teaspoon ground white pepper
  • 2 cups ham, diced AND ADD the bone to the soup
  • 1/4 cup cream or half and half (optional) to taste.
  • Salt to taste
  • 3 TBS dill weed
  • 1 TBS parsley or chive

*If cooking gluten-free use homemade chicken stock or gluten-free packaged broth.

** words in orange were used in another version**  also, G O O D!!!!

Method

1 Gather ALL your ingredients & measure, chop whatever..and get everything ready so that all you have to do is add ingredients to the soup pot!!

2 Melt the butter in a large saucepan over medium heat. Add the leeks, (or onions)cook 5 minutes, stirring occasionally. Add chicken broth, potatoes and pepper & Ham Bone if you have it.  Bring to a boil over medium high heat.

3 Reduce heat; cover and simmer 20-25 minutes or until vegetables are very tender. Take bone out and cut off as much useful ham as you can.  Using a blender or food processor, working in batches, pulse 1/4 potato substance (pulse 2-3 times) and then put in separate bowl. Then re add to the other half still in the soup pot.

4 Stir in diced ham and cream and reheat.  Season with the dill weed, S&P, parsley and chive.  Top with chopped leeks.

Serves 6.

****And total time is about an hour taking into consideration chopping, peeling and measuring!!

Now, how easy is that???????

Yummy Corn Chowder

Corn Chowder

INGREDIENTS:

  • 6 ears of corn
  • 2 (15 oz ) cans whole kernel corn, drained
  • 5 cups low-sodium chicken broth
  • 6 slices of bacon
  • 1 med onion, chopped
  • 1 lb “baby” red potatoes scrubbed and cut into ½” dice
  • 1 cup heavy cream
  • 4 scallions sliced thinly
  • Salt & Pepper to taste.

Now go get a roasting pan and gather everything you need and bring it to the counter.  Also, get your “Dutch Oven” or soup pot, and get your food processor or blender too! Make sure you have a SHARP knife!!

Next, shuck & cut corn, chop the onion, clean & dice red potatoes, slice scallions and then open cans and measure ALL the liquid ingredients…..!!!! Now we are ready to go!!! It is sooo much easier to get everything ready to go instead of back and forth!!! Someone once told me it is called “ORGANIZATION”!!

DIRECTIONS:

  1. Cut kernels off cobs, put them in one bowl and the cobs in the other.
  2. Puree cans of corn with 2 cups of chicken broth in blender or food processor, put aside.
  3. In Dutch oven or soup pot, cook bacon until crisp and put on paper towel, chop and set aside.
  4. In the same pot with the bacon grease, cook your onions & kernel corn, ½ tsp salt & ¼ tsp of pepper. (if you have some bacon grease saved you can add about 1 tsp more) and sauté until veggies are soft…about 10 mins.
  5. Finally add the potatoes, corn puree, remaining chicken broth AND the corn cobs and bring this to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender about 20-25 minutes.
  6. When potatoes are tender, TAKE OUT the cobs and discard. Then mix in the cream, scallions and the chopped bacon and season with S&P….VOILA!!

** This will feed 8 people, easy…but I guarantee they will, be asking for seconds!!!!

**** Now, being adventuresome, I added some things for my liking!!

  • 2 cups of diced rotisserie chicken
  • (4 oz) can of diced green chilies
  • 1 tsp chopped jalapeno (in jar)
  • Shredded cheddar cheese on top when serving

Thank you “Cooks Country” for the recipe

The Easiest Chicken Soup (made with rotisserie chicken)

Ingredients

1 tablespoon each olive oil and butter
1 cup peeled and sliced carrots OR 10 sliced baby carrots
3 stalks celery, sliced
1/2 medium onion, diced
1 cup sliced mushrooms
5 cans chicken broth
2 cups uncooked egg noodles
3 cups cooked rotisserie chicken, chopped
Handful of chopped parsley
Pinch of salt and pepper AND parmesan cheese for on top

Directions

  1. In a large stockpot, melt butter with olive oil over medium low heat. Add carrots, celery, onion, mushrooms and a pinch of salt and pepper, and cook until veggies are tender, about 10 minutes.
  2. Add broth, turn heat to high and bring to a boil.
  3. Add egg noodles and cook for approximately 9 minutes, or until noodles are tender.
  4. Reduce heat to a gentle simmer, stir in chicken and parsley and cook for 5 minutes more, or until chicken is heated through. Taste for seasonings and add more salt and pepper if needed AND PARMESAN CHEESE ON TOP!!!

This will feed 6 people and they will love every morsel!!!

 

Black bean soup with chorizo sausage

  • 2 Tbsp olive oil
  • 1/2 pound uncooked chorizo sausage, casings removed (substitute andouille or other spicy sausage)
  • 1 large onion, diced
  • 6 stalks celery, diced
  • 2 large carrots, diced
  • 2 red bell peppers, diced
  • 4 cloves garlic, minced
  • Salt to taste
  • 1 pound dried black beans, rinsed and picked over
  • 1 28-ounce can diced tomatoes or tomato sauce
  • 1 quart chicken stock
  • 2 cups water
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/2 tsp cayenne pepper (optional)

In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.

Click here to find out more!

  • 2 TBS butter
  • 3 celery ribs sliced thinly
  • 1 medium onion, chopped
  • 1 8 oz pkg baby portobello mushrooms cleaned and sliced
  • 3 tsp minced garlic
  • 5 -14 oz cans chicken broth
  • 2 chicken breast from cooked chicken (12 oz)
  • 1 1/2 cups ( 12 oz) frozen whole corn thawed and drained
  • 1- 7 oz can chopped green chilies
  • 1 cup wild rice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups whipping cream
  • 2 cups grated (or shredded) Parmesan cheese
  • 1/4 cup toasted almonds
  • 1- 5 oz can of sliced water chestnuts

DIRECTIONS:

  • Saute onions & celery in butter.  Then add sliced mushrooms and cook for another 2-3 minutes.  Put mushroom mixture into 5 QT crock and add the next  9 ingredients (to whipping cream) and turn crock pot setting to LOW and cook for 5-6 hrs or until the rice is soft and tender.  DO NOT continually open the lid and stir!!  Just let it be!!!
  • When soup has thickened and rice is fluffy and tender add the 2 c whipping cream & parmesan cheese.  Stir and heat for another 10 minutes.
  • Ladle out into soup bowls and garnish with toasted almonds
  • Now go gather ALL  the ingredients, put on counter and then open cans, slice vegetables, chop other ingredients that ask for chopping. Measure any other ingredient (except whipping cream & cheese) .  Have everything ready before you even turn on the crock pot!!!

    Serve and listen to the requests for second helpings!!

    By the way…it serves 10 people just fine!!!!!

You had a GREAT prime rib dinner…and now, after having the usual sandwich’s the next day, you “still” have leftovers!!!  What is a cook to do???  Hahahaha…you once again, go and get that “favorite” appliance…the crock pot and you gather all the mixin’s below, put it in the pot and cover it for 6-8 hours and you will become the “kitchen goddess” in the eyes of your family or friends!!!  TRUST ME!!!

INGREDIENTS:

  • 2-3 cups left over prime rib, with fat cut off and then cut into cubes (if you have the bones, use them too!)
  • 5 (14 0z) cans beef broth
  • 1 cup water
  • 1  14.5 oz can diced tomatoes (do not drain)
  • 1 -1/2 cups celery (including leaves) chopped
  • 1 -1/2 cup chopped carrots
  • 6 green onions, chopped
  • 1 cup barley
  • 1 tsp salt
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • some fresh parsley (if you have it hanging around!)

DIRECTIONS:

  1. Take the leftover beef and cut away the visible fat, then cube it and put in crock pot.
  2. Take all the chopped vegetables, beef broth, water, seasonings, parsley and barley and put into pot.
  3. Cover and cook on Low setting for 6-8 hours or until vegetables and barley are tender OR you can put the crock pot on High and cook for 2 hours!

COULD IT BE ANY EASIER?? And the picture above was taken from my finished product!!!