17 September 2012 Chicken Risotto Soup

Chicken Risotto Soup

September 17, 2012 By

Chicken soup might be one of the most comforting dishes. Add flavorful leftover risotto to the soup and you have the ultimate bowl of comfort food love.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 1 tsp. each, salt, pepper, dry thyme
  • Meat from small plain deli chicken, chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1 cup leftover Porcini Mushroom Risotto

Direction:

  1. In a large, heavy saucepan over medium, sauté the onions, celery and carrots in oil for 10 minutes, until vegetables begin to soften, stirring occasionally.
  2. Add the seasonings and chicken pieces and cook for an additional 3 minutes, stirring occasionally.
  3. Add the broth and risotto, lower the heat to medium-low and simmer for 45 minutes.

Makes 6-8 servings.

Filed Under: American, Chicken, Italian, Mushrooms, Soups, Vegetables Tagged With: , , ,
27 March 2012 Traditional French Onion Soup

Traditional French Onion Soup

March 27, 2012 By

Post updated 12/7/21.

There may not be a more comforting soup than the traditionalFrench onion soup. With hundreds of variations on the classic, everyone has his/her own favorite.

This version is one I have fine-tuned over the years and features both Gruyere cheese for a rich, nutty taste and Mozzarella for stringiness. Sometimes I use a toasted garlic bread slice in place of the standard sliced French bread for extra flavor and replace the Mozzarella with additional Gruyere.

Make this soup vegetarian by replacing the beef broth with vegetable broth.

Ingredients:

  • 2 Tbsp. butter
  • 3 large onions, sliced (I like Spanish onions for a touch of sweetness)
  • ½ tsp. granulated sugar
  • ½ tsp. each salt, pepper and dried thyme
  • 2 Tbsp. all-purpose flour
  • 32-ounces beef broth
  • 2 Tbsp. white wine
  • 2 Tbsp. brandy, Cognac or dry sherry
  • 1 ½ tsp. Dijon mustard
  • 2 bay leaves
  • 4 French bread slices, toasted (could also use toasted garlic bread for extra yumminess)
  • 8-ounces Gruyere cheese, grated
  • 4-ounces Mozzarella cheese, grated
Sliced Spanish Onions
Cheesy Garlic Toast
Topped with Gruyere
French Onion Soup

Directions:

  1. Melt butter in heavy large pan over medium-low heat. Add onions, sugar, salt, pepper and thyme. Cover and let cook until onions are very soft, stirring occasionally, about 20 minutes.
  2. Increase heat to medium-high, uncover the pan and sauté the onions until browned, stirring often, about 10 minutes.
  3. Add flour, stir to combine well and cook for 2 minutes.
  4. Add the broth, wine, brandy, and mustard to the onion mixture and bring to a boil. Reduce heat to medium-low, add the bay leaves, cover and simmer 10 minutes.
  5. Preheat broiler to high. In a medium bowl, combine both cheeses.
  6. Place four oven-safe bowls on a baking sheet and ladle soup into them. Float toasted bread on top of the soup and sprinkle each toast with 1/4 of the cheeses. Broil until browned, about 5 minutes.

4 servings.

Filed Under: Cheese, French, Soups, Vegetables, Vegetarian Tagged With: ,
4 February 2012 Easy and Elegant 4-Course Valentine’s Day Dinner

Easy and Elegant 4-Course Valentine’s Day Dinner

February 4, 2012 By

Need some inspiration for a romantic meal this Valentine’s Day (or any old day)?  Here are four, simple-to-make dishes along with wine pairings that are sure to show your loved one(s) how much you care.

BONUS – breakfast:  Strawberry and Nutella-Stuffed Crepes

Whichever dish you decide to prepare for your loved one(s) this Valentine’s Day, I hope your meal is paired with love.

Cheers,

Veronique

 

Filed Under: American, Beef, Breakfast, Canadian, Cheese, Desserts, Entrees, French, Fruits, Other Neat Things, Soups, Starters Tagged With: , , ,
22 November 2011 Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

Cream of Asparagus and Vermont Sharp Cheddar Cheese Soup

November 22, 2011 By

This comforting soup is perfect on a cold day and it is super simple to make.

Ingredients:

  • 3 one-pound bundles of fresh asparagus, chopped into 1 inch pieces
  • 3 Tbsp. olive oil
  • 2 Tbsp. vegetable oil
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1/2 tsp. each dried thyme, ground nutmeg, salt and pepper
  • 32 ounce container chicken broth
  • 1/2 cup heavy cream
  • 8 ounces sharp Vermont Cheddar cheese, grated, (like using Cabot Seriously Sharp Cheddar)

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the asparagus with olive oil.  Roast in the oven for 30 minutes, or until softened.  Set aside for use later.
  3. Add the vegetable oil, the onion and the spices to a large, heavy saucepan over medium-high heat.  Cook stirring frequently for 5 minutes.
  4. Add the roasted asparagus and the chicken stock to the onion mixture in the pot.  Simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  5. Working in two batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.
  6. Pour the pureed soup in a clean pot, add the cheese and gently warm over medium-low heat for 2 minutes or until the cheese has fully melted.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Cheese, Soups, Vegetables Tagged With: , , , ,
6 September 2011 Hearty Beef Mushroom Barley Soup

Hearty Beef Mushroom Barley Soup

September 6, 2011 By

Today’s a rainy, gloomy day where I live and weather like this always causes me to crave a warm, hearty soup.  While at the grocery store, I found beautiful center cut beef shanks that screamed to be used to make beef mushroom barley soup.  Here’s the simple recipe for this comforting dish.

Ingredients:

  • 3 Tbsp. vegetable oil
  • 3/4 pound beef round/chuck, cubed
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 5 celery ribs, chopped into small dice
  • 1 pound Cremini mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 4-inch long piece of Parmesan rind

Beef Barley Soup FixingsDirections:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the beef and the bones and cook for 2 minutes, or until browned.
  2. Add the onion and celery to the beef in the pot, reduce heat to medium-high heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook and additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Filed Under: American, Beef, Mushrooms, Soups, Vegetables Tagged With: , , , , ,
6 March 2011 Easy Chicken Noodle Soup

Easy Chicken Noodle Soup

March 6, 2011 By

Don’t want to spend time making your own chicken stock?  This is a simple and fast way to make a hearty chicken soup using supermarket shortcuts.

Ingredients:

  • 1/4 cup vegetable oil
  • 1 medium onion, chopped into small dice
  • 4 celery ribs, chopped into small dice
  • 3 carrots, chopped into small dice
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp each, salt, pepper, dry thyme
  • 1 small plain deli chicken, meat pulled off the bones and chopped into bite-size pieces
  • 48-ounce can chicken broth
  • 1/4 pound dry spaghetti, broken into thirds (2-ounces of pastina works great also)

Direction:

  1. Over medium-high heat, in a large, heavy saucepan, heat oil for 30 seconds.  Reduce heat to medium, and add the onion, celery and carrots and cook for 5 minutes, until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for an additional 3 minutes, stirring occasionally.
  3. Add the chicken pieces to the vegetable mixture and cook for 2 minutes.  Add the broth, lower the heat to medium-low and simmer for 30 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Notes:  In step 3, you could replace the deli chicken with boneless and skinless chicken breasts that you’d poach in the broth for 30 minutes.  You’d then simply remove the cooked chicken from the soup and chop into bite-size piece that you’d return to the pot.  A neat variation to this soup is to add a 28-ounce can of chopped tomatoes at Step 3.

Filed Under: American, Chicken, Mushrooms, Pasta, Soups, Vegetables Tagged With: , , ,
2 January 2011 5 Simple Soups to Try this Winter

5 Simple Soups to Try this Winter

January 2, 2011 By

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

  1. Butternut Squash & White Asparagus Bisque
  2. Cremini Mushroom Velouté Soup
  3. Chunky Tomato-Basil Bisque
  4. Tom Ka Gai (Thai lemongrass and coconut soup)
  5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Filed Under: American, Canadian, Chicken, French, Mushrooms, Other Neat Things, Soups, Thai, Vegetables Tagged With: , , , , ,
7 December 2010 Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

Why Stop at Three or Four Courses? Make it a Ten-Course Meal!

December 7, 2010 By

Brined Kurobota Pork

Chimichurri Skirt Steak in Handmade Tortilla

Some of you have already seen the photos I posted on my Facebook page of the 10-course tasting meal I served last week, but I wanted to take an opportunity to recap the evening.

During Thanksgiving week, I was fortunate enough to have dear friends in from out of town for a few days.  We made sure we had a few good foodie adventures, including a 10-course meal that my girlfriends and me prepared for most of the afternoon and ate for most of the evening.  What a great way to get caught up on each other’s lives than over a 4-hour meal!?  Here are the courses we enjoyed:

Course 1: Butternut Squash & White Asparagus Bisque (recipe).

Course 2: Panko-Crusted Goat Cheese & Beet Salad (photo).

Scallops in Sage Infused Irish Brown Butter

Course 3: Scallop in Sage-Infused Irish Brown Butter.

Course 4: Prawn Ravioli over Yellow Tomato Coulis (photo).

Course 5: Butter & Finger Lakes Riesling-Poached Sea Bass with Baby Bok Choy and White Asparagus.

Course 6: Indian-Spiced Chicken Tenderloin Bite Over Peanut Sauce (photo).

Course 7: Brined Kurobota Pork with Apricot Glaze & Potato Orbs.

Course 8: Chimichurri Skirt Steak in Handmade Corn Tortilla with Salsa Verde.

Course 9: Maple Bourbon Pecan Tartelette with Maple Profiterole.

Course 10: Cheese Course (Dunbarton Blue, Irish Cheddar, French Brie) with Dark Chocolate-Drizzled Candied Bacon and Honey Pearls.

Cheese Course with Dark Chocolate Candied Bacon

The key to the success of an ambitious meal is to be prepared and organized.  I have 4 tips to hosting a dinner party while not killing yourself.

Have I missed any tips that have served you well when hosting a dinner party?  Please share!

Filed Under: American, Other Neat Things, Soups Tagged With: , , ,
30 November 2010 Butternut Squash & White Asparagus Bisque

Butternut Squash & White Asparagus Bisque

November 30, 2010 By


Butternut Squash & White Asparagus Bisque

This bisque is the perfect dish to serve on a cold Fall or Winter day and it’s meat-free!

Ingredients:

  • 1/4 cup olive oil (no need for expensive extra virgin)
  • 1/2 medium Spanish onion, chopped into 1/2 inch dice
  • 1 butternut squash, peeled then chopped into 1/2 inch dice
  • 1 pound of fresh white asparagus, chopped into 1 inch pieces
  • 1/2 tsp each dried thyme, ground nutmeg, ground ginger, salt and pepper
  • 1/4 tsp ground cloves
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. Heat oven to 375 degrees.
  2. On a large rimmed baking sheet, coat the onion, butternut squash and asparagus with olive oil.  Add the spices then roast in the oven for 30 minutes, or until vegetables are soft.
  3. Transfer the vegetables from the baking sheet to a large, heavy saucepan and add the vegetable broth then simmer partially covered for 15 minutes over medium-low heat.  Add the cream and warm for 2 minutes.
  4. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  5. To serve, ladle soup into bowls.

Serves 8 as a starter or 6 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.  Topping the soup with toasted pumpkin seeds or homemade crispy croutons adds nice texture to the dish.

Filed Under: American, Soups, Vegetables Tagged With: , , ,
14 November 2010 Cream of Leek and Celery Soup

Cream of Leek and Celery Soup

November 14, 2010 By

Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.

Ingredients:

  • 2 tbsp vegetable oil
  • 1/2 medium Spanish onion, finely chopped
  • 3 celery ribs, finely chopped
  • 3 leeks, white and light green parts chopped
  • 1 tsp dried oregano
  • 1/2 tsp each salt & pepper
  • 2 tbsp dry vermouth (optional)
  • 32 ounce container vegetable broth
  • 1 cup heavy cream

Directions:

  1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
  2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
  3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
  4. Add the cream and warm for 2 minutes.
  5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
  6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.

Filed Under: American, Soups, Starters, Vegetables Tagged With: , , , , ,
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