Cream of Asparagus Soup Sunday, Jul 6 2008 

Appetizer and French and Soup , , , olga 11:32 am

ABOUT:

This French recipe can be used with not just Asparagus but many other vegetables.

INGREDIENTS:

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

DIRECTIONS:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

 

Chicken Soup Saturday, Apr 26 2008 

Chicken and Soup , olga 3:36 pm

ABOUT:

From Paul Pauvdisis

INGREDIENTS:

Chicken
Carrots
Onions
Celery
Leeks
Peas
Asparagus
Fresh hers – thyme, parsley
Optional: orzo pasta

DIRECTIONS:

Make broth

Cook pasta 8 – 10 min to cook, not if you want to use it later, cook seperately, add at the end

Add blanch carrots

Add onions, celery and leeks

Add cooked chicken

Add peas and asparagus

Add herbs (thyme, parsley)

 

Winter Minestrone Wednesday, Apr 16 2008 

Italian and Soup , , olga 10:22 pm

INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

DIRECTIONS:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve.

 

Borsch Wednesday, Apr 16 2008 

Russian and Soup and Ukrainian , , , olga 10:17 pm

INGREDIENTS:
Stock
Piece of meat
Add cold water to it
Close it with the lid
Bring it to boil
Get rid of the water
Clean the pot
Cover it with cold water again
Bring to boil
Simmer for 3 hours
Add salt 1 Tablespoon

DIRECTIONS:
Bring water to boil and add 3 potatoes

Cut up beets, add vinegar, sugar, salt and simmer until soft. Add carrots, onion, lots of olive oil. Fry.

Into water add fried mixture, cabbage, cut up red pepper, bay leave, cook for 5-7 min, bring to boil

Serve after 30-40 min.

 

French Onion Soup Sunday, Apr 13 2008 

French and Soup , , olga 10:16 pm

INGREDIENTS:

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

Optional:
Puff Pastry Dough
Duck meat

DIRECTIONS:

Optional: for richer flavor, boil duck meat in the stock, add miroux paux

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.

Optional: Cover the soup bowl with puff pastry, egg wash it and make until golden for 20 min

 

Cream of Potato Soup Sunday, Apr 13 2008 

French and Soup , olga 5:17 pm

ABOUT:

SERVINGS:

INGREDIENTS:

Potatoes

Leeks

Onions

Butter

Cream or Milk

DIRECTIONS:

Base:
Onions and leeks sauteed in butter. Potatoes peel and dice size of a quarter. Put potatoes in pot with base. Sweat potatoes and coat with butter. Add chicken stock enough to cover potatoes. Cook until potatoes are really soft. Mix it till smooth. Add milk/half and hald/whipping cream. Bring it to boil. Season with salt and pepper.

Extra:
throw in red potatoes at the end for texture

 

Cream of Asparagus Soup Sunday, Apr 13 2008 

French and Soup , olga 5:00 pm

ABOUT:

This French recipe can be used with not just Asparagus but many other vegetables.

SERVINGS:

INGREDIENTS:

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

DIRECTIONS:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.