Soups Recipes

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French Onion Soup

2 ½ pounds yellow onions, halved, and sliced ¼-inch thick (8 cups)

¼ pound unsalted butter

1 bay leaf

½ cup medium-dry sherry

½ cup brandy or Cognac

1 ½ cups good dry white wine

4 cups beef stock

4 cups veal stock

1 tablespoon kosher salt

½ teaspoon freshly ground white pepper

Freshly Grated Parmesan

In a large stockpot on medium-high heat, sauté the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Tortilla Soup with Chicken, Lime, and Smoked Chilies

Tortilla soups can very from thick, tomatoey purees to lighter versions like this one. Bits of tender chicken float in a clear broth flavored with tomatoes, Mexican herbs and spices, and a smoky chipotle pepper. Crisp tortilla strips and dollops of sour cream are delicious finishing touches.

1 small dried chipotle pepper (or 1 chipotle in adobe sauce (seeded) from a can.)

1 1/2 tablespoons olive oil, plus extra for frying the tortilla strips

1 cup chopped onion

1 tablespoon minced garlic

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

One 28-ounce can diced tomatoes, drained well

6 cups chicken stock (preferably homemade) stocks

1 pound boneless, skinless chicken breast, cut into 1-inch pieces

1 medium yellow bell pepper, stemmed, seeded, and cut into julienned strips about 1 inch long by 1/4 inch wide

2 tablespoons fresh lime juice

Kosher salt

Six 6-to 7-inch corn tortillas

1/2 to 3/4 cup sour cream

1/2 cup chopped fresh cilantro

6 thin lime wedges for garnish (optional)

1. Put the chipotle pepper in a small bowl and cover with 1 cup boiling water. (If using dried) Let it sit until softened, for about 20 minutes. Drain pepper, discarding water, and pat dry. Using a small sharp knife, cut a lengthwise slit in pepper and scrape out and discard seeds. Coarsely chop pepper and set aside. If you are using a canned chipotle, seed and finely chop.

2. Heat 1 1/2 tablespoons olive oil in a large, heavy pot over medium heat. When hot, add onion and cook until softened, stirring often, for 4 to 5 minutes. Add garlic and cook, stirring for 1 minute more. Add chopped chipotle, cumin, oregano, tomatoes, and stock. Bring mixture to a simmer and cook for 10 minutes. Puree the soup in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot).

3. Bring pureed soup to a simmer over medium heat and add the chicken and yellow peppers. Simmer until chicken is cooked through and peppers are tender, for about 5 minutes. Stir in the lime juice, then taste and season with salt, as needed.

4. To make the garnish, stack the tortillas, then cut them in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Set a medium skillet over medium-high heat and coat the bottom generously with olive oil. When oil is hot, add one-third of the tortilla strips and saute, turning often, until golden and crisp, for 3 to 4 minutes. Using slotted spoon, transfer strips to paper towels to drain. Repeat with remaining tortilla strips in 2 more batches, adding more oil as needed. (Tortilla strips can be cooked 3 hours ahead; leave at room temperature.)

5. To serve, ladle soup into 6 soup bowls. Garnish each serving with a generous handful of fried tortilla strips. Add a dollop of sour cream and a sprinkle of cilantro, and serve with a lime wedge to squeeze over the soup, if desired.

Cauliflower Soup With Curried Apple

Serves 6

6 tablespoons (3/4 stick) butter, divided

1 28-ounce head of cauliflower, cut into florets (about 5 cups)

1 cup coarsely chopped onion

1 cup coarsely chopped leek (white and pale green parts only)

1 bay leaf

1/2 cup dry white wine

4 cups vegetable broth

1 cup whipping cream

2 tablespoons fresh lemon juice

1/4 teaspoon cayenne pepper

1 large unpeeled Fuji or Red Delicious apple

1/2 teaspoon curry powder plus more for garnish

Melt 4 tablespoons butter in large pot over medium-low heat. Add cauliflower, onion, leek, and bay leaf; saute until onion is translucent, about 8 minutes. Add wine; simmer until almost all liquid has evaporated, about 4 minutes. Add broth and cream. Bring to boil. Reduce heat to medium; simmer until cauliflower is tender, stirring often, about 20 minutes.

Remove bay leaf from soup. Working in batches, puree soup in blender. (Or use an immersion blender) Return soup to pot. Mix in lemon juice and cayenne pepper. Season with salt and pepper.

Cut apple into matchstick-size strips. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add apple and curry powder, saute until apple is tender, about 2 minutes.

Bring soup to simmer; ladle into bowls. Spoon warm apple mixture over. Sprinkle with additional curry powder.

Peach and Blueberry Soup

This cooling fresh fruit soup with mint garnish makes an attractive presentation that would be fitting for a ladies luncheon or shower.

8 cups sliced fresh peeled peaches or 2-1(lb) packages frozen peaches

½ cup orange juice

½ cup pineapple juice

¼ cup lime juice

½ cup plain yogurt

½ cup heavy cream

Confectioners' sugar to taste

½ to 1 tsp. grated fresh ginger

½ cup fresh blueberries

Fresh mint sprigs, for garnish

Combine the peach slices in a food processor or blender with the orange, pineapple, and lime juices, yogurt, and cream. Process or blend at high speed until the mixture is smooth. Add the confectioners' sugar and ginger to taste and chill. Just before serving, gently add the blueberries. Serve in small dainty bowls and garnish with fresh mint and a dollop of yogurt if desired.

Chilled Cantaloupe Soup With Honey And Lime

Serves 6

3 Cantaloupe

3 Tablespoons of Lavender Honey

12 Mint Leaves Cut Into Julienne

6 Mint Sprigs For Garnish

Juice of 3 Limes

Halve cantaloupe and scoop out seed. Scoop out about 30 melon balls for garnish. Set melon balls aside. Of the remaining cantaloupe meat, remove rind and discard. Cut melon meat into small chunks. In blender or food processor, puree the melon chunks until smooth. Meanwhile in a small pan cook honey until it foams and caramelizes. Lower heat and add lime juice. Reduce by a third, allow to cool. Add honey-lime mixture to the melon puree and pass through a sieve. Add mint julienne and stir good. Refrigerate soup for 4 hours until soup is very cold and flavors are blended. To serve, ladle soup into chilled bowls. Float 5 melon balls in the center of each bowl and garnish with a sprig of mint.

Roasted Red Pepper Soup

1 Tbsp. Butter

4 Large Red Bell Peppers

1 Large Sweet Onion, chopped

3-4 Cloves Garlic, minced

4 oz. Dry White Wine

1 1/2 cups Heavy Cream

Salt and White Pepper to taste

Optional: Cayenne Pepper to taste

Preparation:

Roast the red peppers over a grill or stove burner until black on all sides. Place into a plastic bag and let them sweat for 15-20 minutes. Using the back of a knife, scrape the skins off of the peppers and remove the seeds and stem. In a large soup pot, sweat chopped onion, garlic, and peppers in a little butter. When the vegetables are soft, seaon with salt and pepper, then add in the white wine. Reduce the wine until almost dry, then add in the cream. Simmer for 5 minutes, then puree with a stick blender until smooth. Check for seasonings.

Tip: Squeeze in a touch of lemon or lime juice to perk up the flavors just before serving.

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