Soup,Stews,& Chili

French Onion Soup

Written by Brian Strauss. Posted in Soup,Stews,& Chili.

French Onion Soup1 cup unsalted butter
8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper to taste
2 cups red wine
6 tablespoons flour
4 quarts vegetable broth
french bread, thinly sliced and cut into halves if needed
16 ounces grated Gruyere
Directions
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are caramelized, ( for about 30 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the onions soak up all of the wine and are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to low and cook for 10 minutes. Now add the vegetable broth, bring the soup back to a simmer, and cook for 15 minutes. Salt and pepper to taste.
When you're ready to eat, preheat the broiler. Arrange the slices of bread on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden on top, approximately 1 to 2 minutes.

Serve the soup in bowls and float the bread slices with Gruyere on top.
Serves 6 to 8

Lentil Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Different varieties of Lentils

Traditional Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
2 cloves finely chopped garlic
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth

Cream of Artichoke Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Cream of Artichoke SoupCream of Artichoke Soup

4 tablespoons extra-virgin olive oil
3 leeks, white part only, washed well and chopped
2 clove garlic, minced
1 medium or 2 small potato, peeled and chopped
2 (8-ounce) packages frozen artichoke hearts, thawed
4 cups vegetable stock
3/4 cups plain yogurt
1/4 cup half & half
3 tablespoons parmesan cheese
4 tablespoons chopped chives, for garnish
salt and pepper to taste

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 25 minutes.

*Using a handheld immersion blender, or in a blender in small amounts, puree the soup. Add the yogurt & half and half.
Ladle the soup into serving bowls. Top with sprinkled parmesan cheese and chives.

* Blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Corn Chowder

Written by Staff recipes. Posted in Soup,Stews,& Chili.

Corn Chowder

 

Corn Chowder
6 cups chopped sweet onions (4 large onions)
8 tablespoons unsalted butter (one stick) or margarine
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken or vegetable stock
6 cups medium-diced white boiling potatoes,
unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (approx. 3 pounds)
2 cups half and half (substitute using non-fat, half and half, regular milk or skim milk)
1/2 pound sharp white cheddar cheese, grated
In a large soup pot on medium heat add the onions and butter and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper.

 

 

 

 

 

 

Thai Pumpkin Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

4 tablespoon canola oil

4 tablespoon butter
1 inch piece of  finely chopped fresh ginger
4 cloves garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
3 tablespoon chopped lemon grass
6 cups chicken or vegetable stock
4 cups peeled and diced pumpkin
1 can unsweetened coconut milk
1 bunch fresh basil leaves or parsley
 
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemon grass in oil until fragrant. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth consistency. Garnish with basil leaves or fresh parsley.

Pumpkin Soup with Balsamic Caramelized Pears

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Pumpkin Soup with Balsamic Caramelized Pears

4 Tbsp. olive oil
1 medium pumpkin, large-diced,  can use butternut squash,
1 large leek, trimmed and chopped
2 cups peeled chestnuts, fresh or frozen
1" piece fresh ginger, chopped
2 cardamom pods
1 cinnamon stick
1 whole nutmeg, cut in half
1 stalk lemongrass, chopped

1 dried chipotle pepper

2-3 Tbsp. pure maple syrup

1 tsp. salt, more to taste if necessary

4-5 quarts filtered water

1 small piece cheesecloth

2-3 pears, diced

1 Tbsp.canola oil

Pumpkin Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Pumpkin Soup

2 Tbsp. olive oil

2 tsp. fennel

2 tsp. cumin

2 tsp. coriander

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

1 tsp. red pepper flakes

2 tsp Dk brown Sugar

3 quarts pumpkin, 1-2" chunks

2 Tbsp. garlic, fresh and minced

1 tsp. salt, to taste

1 can light coconut milk

2 or 3 cans of  vegetable broth

2 limes, juice of

1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.

2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.

3. Add coconut milk and heat gently.

4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.

5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.

6. Garnish with  green chives,

 Other suggestions:  A dab of Sour Cream, grated  sharp cheese, or some raisins

 

The Salad Cellars Chili Recipe

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

For almost 25 years this has been a well kept secret.This is the best chili we have ever had.

What is it?

The Salad Cellars Chili Recipe

2 lbs. ground beef
1 whole clove of garlic peeled and chopped
1 green pepper
1 whole onion

Halloween Gypsy Soup

Written by LWM Test Kitchen. Posted in Soup,Stews,& Chili.

Here’s a great Halloween soup and a perfect opportunity to entice your kids with any variety of winter squash in a bowl of—

Gypsy Soup

Measurements don’t have to be exact, substitutions may be made (within reason) adjusting spices, appropriate to the preferences of your family. This is a quick, delicious, nutritious soup for all seasons.

4 tablespoons olive oil or butter
2 cups chopped onion
3 cloves chopped garlic
1/2 cup celery
2 1/4 cups chopped and peeled winter squash, carrots or
sweet   potatoes, or mix all 3
3/4 cup fresh tomatoes, chopped (canned tomatoes can be used)
1 1/2 cups drained, canned chick peas
1/2 cup peas
3 cups chicken or vegetable stock
salt and pepper to taste
Suggested spices:
1 tsp. basil
1 tsp. turmeric
1 tsp. paprika
1 bay leaf
1 tablespoon tamari
dash cinnamon
dash cayenne pepper
chipolte sauce
lemon or lime
a bit of sugar if needed
Saute garlic and onions in the olive oil or butter. Add vegetables. Mix. Add seasonings and stock, simmer. Add tamari and continue to cook very slowly until vegetables are tender.
serves 4 to 6
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