French Onion Soup

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French Onion Soup
 
French Onion Soup Recipe adapted from Julia Child, "The Way to Cook
Author:
Recipe type: side
Ingredients
  • ½ stick butter
  • 1 tablespoon olive oil
  • 8 cups thinly sliced onions (about 2-1/2 pounds)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon flour
  • 8 cups homemade beef stock, or good quality store bought stock
  • ¼ cup Cognac, or other good brandy
  • 1 cup dry white wine
  • 8 (1/2-inch) thick slices of French bread, toasted
  • ¾ pound coarsely grated Gruyere
Instructions
  1. Directions
  2. Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnutcolor, 25 to 30 minutes.
  3. Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock,Cognac, and wine. Cover loosely, and simmer very slowly 1½ hours, adding a little water if the liquid reduces too much. Taste for seasoning
  4. Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with gratedcheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms acrust over the tops of the bowls. Serve immediately.

 

Raw Thai Cucumber Soup

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Raw Thai Cucumber Soup
 
When I first found this soup, I was very excited to try it. This is very yummy and light soup, so I would recommend adding extra ingredients if you plan on eating it as a meal.
Author:
Recipe type: Appetizer
Ingredients
  • 2 peeled and cubed cucumbers
  • 1c coconut water
  • 1 c filterd water
  • ½c raw chopped walnuts
  • ¼ c Nama Shoyu or organic tamari
  • 1 t Celtic sea salt
  • ¼ c chopped ginger
  • ¼ c lemon juice and 1T of the lemon zest
  • 3 Tablespoons tumeric powder
  • 1t white pepper (use white to preserve the light color of the soup)
Instructions
  1. Blend all ingredients in food processor until smooth. Drop additional ingredients in the center and Enjoy!
Notes
Suggested additional ingredients: ¼ c peeled cucumber, sliced thinly ¼ c chopped mushrooms (any variety is fine) ¼ c of most any type of sprouts ¼ c sliced leeks 2T chopped cilantro

 

Mushroom Chestnut Soup with Truffle Oil

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Mushroom Chestnut Soup with Truffle Oil
 
Prep time
Cook time
Total time
 
Mushroom Chestnut Soup with truffle oil My husband loves all things mushroom. For his birthday a made this soup adapted by Jennifer Joyce for a starter and it was wonderful. It is very rich in flavor so a small bowl is just enough. Prep time 20 minutes Cooking time 28 minutes Serves 8 cups
Author:
Recipe type: Appetizer
Ingredients
  • 1 oz dried porcini mushrooms
  • 6 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • ½ teaspoon each salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 lbs white button or Portobello mushrooms, with stems trimmed and finely chopped
  • 3 oz vacuum packed chestnuts, finely chopped
  • 2 ½ cups chicken or vegetable stock
  • ½ cup half and half
  • Juice of ½ lemon
  • Chives, chopped for garnish
  • Truffle oil, to garnish
Instructions
  1. Soak the porcini mushrooms in 2 cups of boiling water for 15 minutes. Put the olive oil in a medium sized saucepan, heat to medium high, and add the onion, salt and pepper. Sauté for 4 minutes, then add the garlic. Reduce the heat to medium and sauté; for 2 minutes. Add the fresh mushrooms and chestnuts, and sauté for an additional minute before adding the stock.
  2. Drain the porcini, reserving the liquid. Rinse, chop finely and add to the soup. Strain the liquid through paper towels to catch any remaining grit or dirt, pour the strained liquid into the soup and cook for 20 minutes. Stir in the cream and lemon juice, season to taste, then transfer to a blender and puree. Return to the saucepan to warm through. Serve in cups or bowls, garnished with chopped chives and drizzle of truffle oil.
Notes
The soup can be made 2 days before, refrigerated and reheated. I may also be frozen for up to 4 weeks.