Cream of Onion Soup

Cream of Onion Soup

Ingredients -

• 3 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 2 cups thinly sliced Vidalia or Sweet Onion
• 2 cups Whole Milk
• 2 cups Half & Half
• 1 teaspoon Coarse Salt
• 1/4 teaspoon Fresh Ground Black Pepper
• 1/8 teaspoon Nutmeg
• 1/8 teaspoon Paprika
• 4 tablespoons Parmesan Cheese (1 per bowl)
• 4 teaspoons chopped Parsley (1 per bowl)
• Croutons, browned in butter
• Worcestershire Sauce, for seasoning

INSTRUCTIONS

1. Add butter to stockpot. Melt butter over low heat.
2. Add all-purpose flour and cook several minutes, stirring constantly.
3. Add onions to stockpot. Sauté onions until soft, but not browned.
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.
5. Stir in salt, pepper, nutmeg, and paprika.

To Serve:
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.
2. Garnish with croutons.
3. Serve with Worcestershire sauce. Enjoy !

Bouillabaisse

Bouillabaisse

Ingredients -

• Shrimp Shells, Fish Bones from non-oily fish, thoroughly rinsed
• 9 cups Water
• 1 teaspoon Fennel Seeds
• Fresh Ground Black Pepper
• 10 Whole Sprigs Parsley
• 1 teaspoon Gray Sea Salt

For the soup base:

• 2 Large Onions, peeled and chopped into small bits
• 10 Garlic Cloves, peeled and crushed
• 2/3 cup Olive Oil
• 1 teaspoon Fennel Seed
• 1/2 cup Parsley, chopped very finely
• 1 teaspoon gray Sea Salt
• 1 large can Crushed Tomatoes
• 2 teaspoons Fresh Thyme Leaves
• 3 strips 1/2"x3" Orange Peel (absolutely no white pith)
• 3 Bay Leaves
• 2 teaspoons Fresh Ground Black Pepper
• 1 teaspoon Saffron
• 1 Jalapeno Pepper, seeded and finely chopped (use gloves)
• 1 pound Frozen Cod Fillets, defrosted
• 1 cup Dry White Wine
• a few splashes of Pernod

Just before serving add the fish (for example):

• 1 pound Haddock Fillets, cut into 8 serving pieces
• 1 pound Red Snapper, skin on, cut into 8 serving pieces
• 1 pound Shrimp, peeled, tails on
• 2 dozen Mussels, scrubbed and de-bearded

To serve:

• Baguette
• Rouille

INSTRUCTIONS

1. Add shrimp shells, fish bones to stockpot.
2. Stir in water, 1-teaspoon fennel seed, bay leaves, fresh ground black pepper, parsley sprigs, and salt.
3. Bring to a boil over medium high-heat. Reduce heat to medium and boil gently 30 minutes.
4. Strain the fish stock through fine strainer. Reserve stock. Set aside.
5. Add olive oil to stockpot over medium heat.
6. Sauté chopped onions, garlic cloves, fennel seed, chopped parsley and sea salt, until the onions are soft and translucent.
7. Stir in crushed tomatoes, fresh thyme leaves, orange peel, bay leaves, fresh ground black pepper, saffron, jalapeno pepper.
8. Simmer 20 minutes.
9. Stir in strained fish stock. Fold in cod. Cook 8 minutes until fish is opaque.
10. Remove bay leaves and orange peel and reserve.
11. Add soup to blender in small batches. Puree until smooth. Transfer batches to large bowl.
12. Transfer soup back to clean stockpot.
13. Stir in white wine, reserved bay leaves and orange peel.
14. Simmer 30 minutes.
15. Stir in Pernod.

To serve:

1. Make the rouille and toast the baguette slices earlier in the day.
2. Just before serving the soup, reheat until cooked through.
3. Add in fish and cook until fish is cooked through. Enjoy !

Easy Bean Soup Recipe

Easy Bean Soup Recipe

Ingredients -

• 1 (16 ounces) package Dry Navy Beans {2 1/3 cups}
• 6 cups Water
• 8 cups Water
• 1 1/2 pounds Ham Shank
• 1 cup chopped Onions
• 1/4 cup chopped Fresh Parsley
• 1 teaspoon Salt
• 1 teaspoon Basil Leaves
• 1/2 teaspoon Pepper
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Oregano Leaves
• 2 cloves Garlic, minced
• 1 Bay Leaf
• 2 cups thinly sliced Carrots
• 1 cup chopped Celery
• 1/2 cup Dry Instant Mashed Potato Flakes

INSTRUCTIONS:
Wash and sort beans. In 5-quart Dutch oven, combine beans and 6 cups water. Bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Remove from heat. Cover and let stand 1 hour; drain. Add 8 cups water, ham shank, onions, parsley, salt, basil, nutmeg, oregano, garlic, and bay leaf. Bring to a boil. Reduce heat. Cover; simmer 1 1/2 hours or until beans are tender. Remove from heat. Remove meat from bone; cut into bite-size pieces. Return meat to soup. Stir in carrots, celery, and potato flakes until blended. Return to heat. Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender. Remove bay leaf. The soup recipe of bean is ready to serve...nice ! Enjoy it for appetizers.....!
baked-potato-soup.

Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup Recipe

Ingredients :

• 1 cup Dry Great Northern Beans, rinsed and drained
• 6 cups Water
• 1 cup chopped Onion
• 1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
• 2 medium Carrots, chopped
• 2 cloves Garlic, minced
• 2 tablespoons snipped Fresh Parsley
• 1 teaspoon Dried Rosemary, crushed
• 1/4 teaspoon Pepper
• 4-1/2 cups Chicken Broth
• 2-1/2 cups shredded or chopped Cooked Chicken
• 1 (14-1/2-ounces) can diced Tomatoes, undrained

Instructions:
1. In a large stockpot, combine 6 cups water and dry great northern beans.
2. Bring to a boil. Reduce heat to low.
3. Simmer 10 minutes, uncovered.
4. Remove from heat, cover stockpot, and let stand for 1 hour.
5. Drain and rinse beans.
6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
7. Add beans on top of vegetables.
8. Pour chicken broth over beans.
9. Cover crockpot.
10. Cook on low setting 8-10 hours.
11. Stir in chicken and tomatoes.
12. Increase to high heat. Cook 30 minutes longer.
The soup recipe is ready to serve....enjoy the soup !
easy-bean-soup-recipe.