French Onion Soup (soup 'a l'oignon)

Soupe a l'oignon - Julia Child

For 6 to 8 servings

1  1/2 lbs or about 5 cups of thinly sliced yellow onions

3 Tb butter

1 Tb oil 

A heavy-bottomed 4 quart covered saucepan

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

1 tsp salt 

1/4 tsp sugar (helps the onions to brown)

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3 Tb flour

Sprinkle the flour and stir for 3 minutes.

2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quarto stock or bouillon

1/2 cup dry white wine or dry white vermouth

Salt and pepper to taste

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

(*) Set aside uncovered until ready to serve. Then reheat to the simmer.

3 Tb cognac

Rounds of hard-toasted French bread (see below)

1 to 2 cups grated Swiss or parmesan cheese

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over th rounds of bread, and pass the cheese separately.

Garnishings for Onion Soup

12 to 16 slices of French bread cut 3/4 to 1 inch thick

Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.

Olive oil or beef drippings

A cut clove of garlic

Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

Butternut Squash Bisque

 Butternut Squash Bisque - Oprah.com

"Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Besides this Butternut Squash Bisque, also try her Wild Mushroom Bisque , Sweet Corn Puree or Green Pea Puree !

Servings: Serves 4–6

Ingredients

1 medium butternut squash (about 2 pounds)

1 tablespoon olive oil

1 yellow onion , cut in half and thinly sliced

1 stalk celery , thinly sliced

1 carrot , thinly sliced

1 teaspoon fresh rosemary leaves

2 cups chicken or vegetable stock

3/4 cup milk or cream

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

Directions

Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside.

Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.

Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm. 

From the November 2005 issue of O, The Oprah Magazine

Summer Fresh Corn and Zucchini Chowder

Summer Fresh Corn and Zucchini Chowder

★★★★★4.9 from 56 reviews

• Author: Katya @ Little Broken
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6-8 1x
• Category: Main
• Method: One-Pot
• Cuisine: American

---

Description

Creamy chowder loaded with fresh corn and zucchini is the best summer food! This lightened up chowder is made with fresh corn from the cob, no flour, and half and half.

---

SCALE

Ingredients

• 1 Tbsp. butter
• 2 strips bacon, chopped
• 1 cup chopped yellow onion, about 1/2 large onion
• 2 celery ribs, chopped (1/3 cup)
• 1 medium carrot, peeled + chopped (1/2 cup)
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 medium (1 lb.) russet potatoes, peeled, diced into 1/2-inch cubes
• 4 cups water (or veggie stock)
• 1 bay leaf
• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2 3/4 cup corn)
• 1 medium zucchini, diced into 1/2-inch cubes, (1 1/2 cups)
• 1 cup half and half
• salt and fresh ground black pepper
• chopped fresh parsley, to garnish
• cayenne pepper, to serve, optional

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Instructions

1. In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
2. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
3. Add potatoes, water, and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
4. Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
5. Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through. Taste for salt and pepper.
6. Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

---

Notes

• To make it VEGAN: replace butter with 2 Tbsp. of olive oil, replace bacon with 1 1/2 tsp. smoked paprika or even better some type of southwest seasoning blend that has smoked paprika in it, such as this one(affiliate link). Lastly, replace the half and half with 1 cup full-fat unsweetened coconut milk (make sure to shake the can first). To make these substitutions, you would first heat the olive oil over medium heat, add the veggies (step 2) , plus the smoked paprika. Cook until veggies are soft. Proceed with the rest of the recipe as written. If you need further clarifications, please ask in the comments below and I’ll be happy to answer.

Michael Romano's Secret-Ingredient Soup 

 MICHAEL ROMANOKAREN STABINER APRIL 2013FAMILY TABLE: FAVORITE STAFF MEALS FROM OUR RESTAURANTS TO YOUR HOME

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MARCUS NILSSON

The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.

Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.

YIELD

4 to 6 servings

INGREDIENTS

• 2 tablespoons olive oil
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped peeled carrot
• 3/4 cup well-washed thinly sliced leeks
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Aleppo pepper or red pepper flakes
• 8 ounces Italian fennel sausage (sweet or hot), casings removed
• 2 tablespoons medium-grind cornmeal (polenta)
• 5 cups Chicken or Vegetable Stock
• 4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
• Grated Parmigiano-Reggiano for serving

PREPARATION

1. 1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
   2. Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
   3. Stir in the greens and cook for 15 minutes more, or until tender.
   4. Ladle into bowls and garnish with grated Parmigiano.

Reprinted with permission from Family Table: Favorite Staff Meals from Our Restaurants to Your Home by Michael Romano and Karen Stabiner, © 2013 Houghton Mifflin Harcourt

Pea and Pesto Soup

Pea and Pesto Soup - as seen on the episode "On the Run" of Nigella Lawson on cookingchanneltv.com

Ingredients

• 3 cups water
• 3 cups frozen peas
• 2 scallions
• 1 teaspoon Maldon salt or kosher salt
• 1/2 teaspoon lime juice
• 4 tablespoons (1/4 cup) fresh pesto (not jarred)

Directions

The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.

Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*

Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Coconut chicken soup

Coconut chicken soup - from Simple Thai Cookery by Ken Hom

• 2 fresh lemon grass stalks
• 1.5 liters (2 - 1/2 pints) homemade chicken stock or good-quality bought stock
• 2 tablespoons coarsely chopped fresh galangal or ginger
• 6 kaffir lime leaves or 2 tablespoons coarsely chopped lime zest
• 6 tablespoons finely sliced shallots
• 225g (8 oz) skinless, boneless chicken thighs
• 3 tablespoons fish sauce (nam pla)
• 4 tablespoons lime juice
• 2 fresh red or green Thai chillies, seeded and finely shredded
• 1 tablespoon sugar
• 1 x 400 ml (14 fl oz) tin of coconut milk
• a handful of fresh Thai basil leaves or ordinary basil leaves

1. Peel off the tough outer layers of the lemon grass stalks, leaving the tender whitish centre. Cut it into 7.5 cm (3 inch) pieces and crush with the flat of a heavy knife.
2. Put the stock in a large pan with the lemon grass, galangal or ginger, lime leaves or zest, and half the shallots. Bring to a boil, then reduce the heat, cover and simmer gently for 1 hour. Strain through a sieve, discarding the lemon grass, galangal, lime, and shallots, then return the stock to the pan.
3. Cut the chicken into 2.5 cm (1 inch) chunks and add to the strained stock, together with the fish sauce, lime juice, chillies, sugar, coconut milk and the remaining shallots.
4. Bring to the boil, then reduce the heat and simmer for 8 minutes. Transfer the soup to a large tureen, garnish with the basil leaves, and serve at once.
   

Vegetable Cheese Soup

Vegetable Cheese Soup - Ann Stidham

4 c. diced potatoes
2 c. chopped celery
1 c. chopped onion
1 bag "winter blend" frozen vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 lb. Velveeta cheese

Cook everything in 4 c. water until tender. Add both cans of soup, milk, velveeta and cook until cheese is melted.

Tortilla Soup

Tortilla Soup - Ashley Thomas

2 chicken breasts, cooked
1 TBSP vegetable oil
1/2 c. onion, chopped
1 clove minced garlic
3 medium zucchini, sliced
4 c. chicken broth
16 oz. can stewed tomatoes (undrained) (I like more)
15 oz. can corn (undrained)
15 oz. tomato sauce
1 tsp. cumin
1/2 tsp. black pepper

Mix ingredients. Bring to a boil and simmer 20 minutes.

Serve with Monterrey Jack cheese and tortilla chips.