November 29, 2012 by The Soup Critic
Truffle-Infused French Onion Soup
French Onion soup is always good treat in cold weather. Hearty and filling, this soup delivers great flavor that’s only enhanced by the complex flavor of the truffle.
- 4 tablespoons unsalted butter
- 3 pounds sweet onions, sliced 1/4 inch thick
- 2 bay leaves
- About 1/2 cup water
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 3 quarts beef stock, preferably homemade
- 10 thyme sprigs, tied with cotton string
- Kosher salt and freshly ground pepper
- 1 baguette, sliced 1/3 inch thick
- 1/4 cup extra-virgin olive oil
- 10 ounces truffled pecorino cheese, coarsely shredded (3 cups)
- Melt the butter in a large heavy casserole. Add the onions and bay leaves, cover and cook over moderately high heat, stirring occasionally, until the onions are very soft, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are deeply browned, about 1 1/2 hours longer. Add tablespoons of water as necessary if the onions dry out.
- Add the flour to the onions and cook, stirring, for 2 minutes. Add the wine and cook, stirring constantly, until nearly evaporated, about 2 minutes. Add the beef stock and thyme and simmer over moderately low heat until reduced to 10 cups, about 35 minutes. Discard the thyme bundle and bay leaves and season the soup with salt and pepper.
- Preheat the oven to 350°. Brush the baguette slices with the olive oil, arrange on a baking sheet and toast for about 12 minutes, or until golden and crisp.
- Preheat the broiler. Ladle the hot soup into 10 heatproof bowls. Float 3 baguette toasts in each bowl and scatter the cheese on top. Set the bowls on a sturdy baking sheet and broil about 4 inches from the heat source for about 2 minutes, or until the cheese has melted. Serve at once.
Recipe Courtesy of FoodandWine.com
- The Soup Critic
Category Recipe, Soup | Tags: christmas,french,holidays,infused,onion,recipe,Soup,thanksgiving,truffle,winter | Comments
November 21, 2012 by The Soup Critic
White-Bean Soup with Bacon and Herbs
Here’s another great soup for Thanksgiving. (Or really any day during the holiday season.) And the best part? It has bacon! And we all know bacon makes EVERYTHING better!
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 pound Great Northern beans, soaked overnight and drained
- 10 cups chicken stock
- Salt and freshly ground pepper
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.
***MAKE AHEAD The soup and bacon can be refrigerated separately for up to 3 days. Re-crisp the bacon before serving.
- The Soup Critic
Category Bacon, Hot, Meat, Recipe, Soup | Tags: bacon,christmas,herbs,holidays,hot,recipe,Soup,thanksgiving,White-bean | Comments
November 16, 2012 by The Soup Critic
Ginger Squash Soup with Parmesan Croutons
With Thanksgiving right around the corner, I figured it was time to share some really cool holiday recipes I’ve seen around the net. Here’s one my good friend Chef Brando made last week and it was amazing! (Not to mention simple to make) Do you have any cool soup recipes for Thanksgiving? Christmas maybe? … Kwanzaa?
- 2 3/4 pounds orange-flesh winter squash, such as butternut
- 2 tablespoons olive oil
- 1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup)
- 3 cloves garlic, peeled and minced
- 1 teaspoon finely grated fresh ginger, or more to taste
- 1 medium parsnip, (4 ounces), peeled and cut into 1/4-inch pieces
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 4 cups Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 2 three-quarter-inch slices whole-wheat bread, crusts removed
- 3 tablespoons freshly grated Parmesan cheese
- Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
- Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
- Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
Recipe courtesy of MarthaStewart.com
- The Soup Critic
Category Hot, Recipe, Soup, Squash | Tags: Brando,Chef,christmas,croutons,ginger,holidays,Parmesan,recipe,Soup,squash,thanksgiving | Comments
September 11, 2012 by The Soup Critic
Creamy Potato “Skeleton” Soup
With Halloween right around the corner, I found some awesome and creative recipes that not only taste great but add a little fun to your meal.
Trouble getting the kids to eat healthy? Try the “Bat Wing Soup”
In a hurry and on the go? Try the “Vampire Blood Tomato Soup Shots”
Hopefully this sparks some ideas so you can come up with some crazy creations of your own!
You can find all the recipes here: Darklinks.com
Category Recipe, Soup | Tags: halloween,recipe,Soup,spooky | Comments
September 6, 2012 by The Soup Critic
Found a great recipe for a low-calorie butternut squash soup. Give it a try and let me know what you think!
INGREDIENTS: 240g butternut squash; half a stock cube; 1 teaspoon of ground coriander; 1/4 tsp ground cumin; black pepper to taste; Half pint of milk.
INSTRUCTIONS: Boil the butternut squash in just enough water so that it is covered, in a lidded pan, with the spices and stock cube, for three minutes.
Add the milk and simmer until the squash is soft.
Blend to a creamy consistency and serve.
Read more: TheSun.co.uk
Category Butternut Squash, Hot, Recipe, Soup | Tags: butternut squash,recipe,Soup | Comments