Soup Round Up II

Another cold day, tadalafil another round up of the soups I have made in the past few weeks. 4 recipes are from the Williams-Sonoma Soup of the Day cookbook, pilule the other is from Chef Michael Smith.

Broccoli Cheddar Soup – January 23 – why eat broccoli soup when you can eat soup with cheese in it? Exactly. This soup still had a strong garden flavour from the broccoli but had tons of creaminess from the cheese. This will likely not become a staple in our house but when I am craving broccoli I will turn to this recipe.

photo 1(2)

Cauliflower Roasted Garlic Soup – January 3- this soup was delicious but looked like something out of a Charles Dickens novel, which is why I did not bother to take a picture of it. Coworkers thought I was eating oatmeal. It was gray and sludgy but you need to look past this and enjoy! The strong cauliflower flavour is accented by the rich roasted garlic flavour. The garlic is slightly caramelized and sweet. By roasting the garlic for 45 minutes in the oven, all of the deep-rooted flavours ooze out. My kitchen smelt amazing after this  and could ward off vampires for days to come.

Classic Chicken Noodle Soup – January 10 – why ever use canned chicken noodle soup again when this is so easy? I baked the chicken in the oven for about 20 minutes until it was juicy and cooked through. Then slightly brown the vegetables, toss in the chicken, broth and noodles and wait. It is that easy. The noodles will continue to absorb the broth so you will need to add more the longer the soup 4(2)

photo 5French Onion Soup – January 2 – I finally used my 25th birthday gift from GC: French onion soup bowls from Crate & Barrel. This recipe also made me realize something I desperately need for my kitchen: a scale. This recipe calls for 2 ½ lbs of onion but I had to guess and use all the remaining onions I had. A scale would also be good for all the cookbooks I have bought over the years that turn out to be British and use weights as opposed to measurements.

photo 3(2)The most time consuming part of this soup is caramelizing the onions but it is worth it. The onions are sweet and tender delicately floating beneath a sturdy bed of crusty bed and mounds of stringy, Swiss cheese. This soup is my idea of comfort food: warm, flavourful and cheese.

Michael Smith’s Old Fashioned Beef Stew – I like this recipe better than any of the beef stews I have made from my trusty Williams-Sonoma cookbook. The stew is thicker and has a huge range of flavours from the combinations of vegetables (parsnips, carrots, celery, potatoes, onions and peas) seasonings (rosemary, and bay leaf) and of course, red wine. This stew is substantial and filling, the perfect lunch on a cold, February day.

Recipes for the first 4 soups are below the cut. Happy munching and slurping!

Broccoli & Cheddar Soup
2 Tbsp unsalted butter
1 yellow onion, finely chopped
¼ cup all purpose flour
1 ½ lb broccoli, tough stems peeled, florets and stems coarsely chopped
1 ½ Tbsp ffresh thyme leaves or ½ tsp dried
1 Tbsp fresh lemon juice
2 cups milk
½ lb sharp Cheddar scheese, shredded
Salt and ground white pepper

1. In a large heavy pot, melt the butter over medium heat. Add the onion and sauté until very tender, about 8 minutes. Stir in the flour and sauté for 1 minute. Add the broth, broccoli, thyme, and lemon juice and bring to a boil. Reduce the heat to low, cover, and simmer until the broccoli is tender, about 20 minutes. Remove from the heat and let cool
2. Working in batches, purée the soup in a blender. Return to the pot, stir in the milk, and bring to a simmer over low heat. Stir in half of the cheese and continue stirring until melted. Season with salt and pepper. Serve, garnished with the remaining cheese.

Cauliflower & Roasted Garlic Purée
1 large head garlic
1 tsp olive oil
3 Tbsp unsalted butter
½ yellow onion, chopped
¼ dry sherry
4 cups chicken or vegetable broth
1 head cauliflower, stemmed and cut into small florets
3 Tbsp heavy cream
Salt and ground white pepper
Chopped chives for garnish

1. Preheat the oven to 400°F. Cut the top of the head of garlic, drizzle with the olive oil, and wrap loosely in foil. Roast until tender when pierced with a knife, about 45 minutes. When  it is cool enough to handle, squeeze the garlic flesh from the skins and set aside.
2. In a large saucepan, melt the butter over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the roasted garlic and, using a wooden spoon, mash it into the onion. Cook until the mixture is bubbly and starting to caramelize, about 3 minutes. Add the sherry and bring to a boil, stirring to scrape up any browned bits on the bottom of the pot, and let boil for 2 minutes. Add the broth and bring to a boil. Add the cauliflower and reduce the heat to medium-low. Simmer, uncovered, until the cauliflower is very tender, 20-25 minutes. Remove from the heat and let cool slightly.
3. Working in batches, purée the soup in a blender. Return to the saucepan over medium heat. Add the cream and return the soup just to a gentle boil. Season with salt and pepper and serve, garnished with the chives.

Classic Chicken Noodle Soup
1 Tbsp canola oil
2 celery ribs, finely chopped
1 leek, white parts only, halved and thinly sliced
5 cups chicken broth
1 bay leaf
¼ tsp dried thyme
2 cups cooked shredded chicken
½ lb dried egg noodles
Salt and freshly ground pepper
¼ cup minced flat-leaf parsley

1. In a large saucepan, warm the oil over medium heat. When it is hot, add the celery, leek and carrot and sauté until softened, about 5 minutes. Add the broth, bay leaf, thyme, and shredded chicken. Bring to a boil over medium-high heat. Add the noodles, stir well, and cook just until the noodles are tender, about 10 minutes.
2. Remove and discard the bay leaf from the soup. Season to taste with salt and pepper and serve, garnished with the parsley.

French Onion Soup
3 Tbsp unsalted butter
1 Tbsp canola oil
2 ½ lbs yellow onions, thinly sliced
Pinch of sugar
Salt and freshly ground pepper
2 cups dry white wine
8 cups beef broth
1 bay leaf
6 thick slices country-style bread
3 cups shredded Comté or Gruyère cheese

1. In a large, heavy pot, melt the butter with the oil over medium-low heat. Add the onions and sugar, and season with salt and pepper. Cover and cook, stirring occasionally, until the onions are meltingly soft, golden and lightly caramelized, 25-30 minutes.
2. Add the wine, raise the heat to high, and cook until the liquid is reduced by about half, 8-10 minutes. Add the broth and bay leaf, reduce the heat to medium-low, and simmer, uncovered, until the soup is dark and fully flavoured, about 45 minutes. If the liquid is evaporating too quickly and the soup tastes too strong, add a little water, then cover the pot and continue cooking.
3. Preheat the oven to 400°F. Arrange the bread slices on a baking sheet and toast, turning once, until golden, 3-5 minutes per side. Set the toasts aside.
4. Remove and discard the bay leaf. Ladle the soup into ovenproof bowls arrange on the baking sheet. Place a piece of toast on top of the soup in each bowl and sprinkle with cheese. Bake until the cheese is melted and the toasts are lightly browned around the edges, around 15 minutes. Serve.


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