So I'm Sharing four of my Favourite Soups to make at home.
These are my own recipes. So I hope you enjoy them.
Full Recipes below, Hope you enjoy them.
Soup Number 1
Creamy Garlic Butter Mushroom Soup with Red Onion & Scallions.
Served With Oven Bottom Muffins, Topped with Garlic Butter Mushrooms, Lashings of Cheddar, a sprinkle of Red Onion & Scallions. Toasted under the Grill.
Ingredients:
- 1 pound of mushrooms, sliced
- 1 red onion, finely chopped
- 2-3 scallions, chopped
- 4 tablespoons of butter
- 4 tablespoons of all-purpose flour
- 4 cups of chicken or vegetable broth
- 2 cups of milk
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced mushrooms, chopped red onion, and scallions. Cook until the vegetables are softened, about 5-7 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour taste.
3. Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for about 10 minutes, or until the soup has thickened slightly.
4. Stir in the milk and continue to cook for an additional 5-7 minutes, or until the soup is heated through.
5. Season the soup with salt and pepper to taste. Blend if you want it smooth or just lightly blend if you want it chunky
6. Ladle the mushroom soup into bowls and garnish with fresh thyme or parsley.
Enjoy your delicious mushroom soup with red onion and scallions.
Soup Number 2
French Red Onion Soup, with a side of Garlic Butter & Parsley Beer Battered Onion Rings.
And for dipping Garlic Butter and Parsley Flatbread Biscuits.
Ingredients:
- 4 red onions, sliced
- 4 tbsp butter
- 2 cloves of garlic, minced
- 1.5ltr or 6 cups beef or vegetable broth
- 250ml or 1 cup red wine
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- Small handful chopped cabbage
- Salt and pepper to taste
- Flat Breads, the thicker the better
- Parmigiano Reggiano
Instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced onions and garlic and cook until caramelized.
2. Pour in the beef or vegetable broth, red wine, balsamic vinegar, sugar, salt, and pepper. Bring to a simmer and cook for about 30 minutes.
3. Preheat the Broiler/Grill Ladle the soup into oven-safe bowls. Top each bowl with a slice of baguette and a generous amount of grated Parmigiano Reggiano.
4. Place the bowls under the Broiler/Grill until the cheese is melted and bubbly.
For the Beer Battered Onion Rings with Garlic Parsley Butter, you will need:
Ingredients:
- 2 large onions, sliced into rings
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup beer
- Salt and pepper to taste
- Oil for frying
For the Garlic Parsley Butter:
- 2 tblsp butter, melted
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- Salt to taste
Instructions:
1. In a bowl, whisk together the flour, baking powder, beer, salt, and pepper until smooth. Let the batter rest for about 30 minutes.
2. Heat the oil in a deep fryer or heavy-bottomed pan to 375°F (190°C).
3. Dip the onion rings into the batter, allowing any excess to drip off. Fry in batches until golden brown and crispy. Remove and drain on paper towels.
4. In a small saucepan, combine the melted butter, minced garlic, parsley, and salt. Heat until the garlic is fragrant.
5. Toss the fried onion rings in the garlic parsley butter before serving.
Enjoy your delicious French Red Onion soup and Beer Battered Onion Rings with Garlic Parsley Butter!
With Dipping Garlic Butter and Parsley Flatbreads.
Soup Number 3
Italian Herb Carrot Top Soup with Tenderstem Broccoli and Scallions.
Served with Dipping Garlic Butter Brioche Buns topped with Mozzarella & Cheddar.
This was absolutely delicious & Super Healthy
Ingredients:
- 2 cups carrot tops, washed and roughly chopped
- 1 bunch of Tenderstem Broccoli, chopped
- 4 scallions, chopped
- 1 onion, chopped
- 1 teaspoon mixed Italian herbs
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 2 tablespoons salted butter
- Olive oil for cooking
Instructions:
1. In a large pot, heat some olive oil and butter over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the chopped carrot tops, Tenderstem Broccoli, and scallions to the pot. Stir and cook for about 5 minutes until the vegetables start to soften.
3. Pour in the vegetable or chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until all the vegetables are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth. Season with salt and pepper to taste.
5. Serve hot and garnish with some extra chopped scallions on top. And Lashings of Cheddar, Enjoy your delicious Carrot Top Soup with Tenderstem Broccoli
Soup Number 4
Delicious Home-made Tomato Soup Served in a Sourdough Bowl with Garlic Parsley Butter.
Served with Garlic Parsley Butter Croutons.
Ingredients ( Stuff you need )
For the Tomato Soup
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 potato diced
- 1 celery stalk, diced
- 2 cans (14 oz each) crushed tomatoes (or 4 cups fresh tomatoes, chopped)
- 3 cups vegetable or chicken broth
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
- 1 tablespoon balsamic vinegar (optional)
For the Sourdough Bowls.
- 4 large sourdough bread bowls
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt to taste
For the Croutons.
- 3 cups sourdough bread, cut into cubes
- 3 tablespoons olive oil
- 2 tablespoons garlic parsley butter (from above)
- Salt and pepper to taste
- Grana Padano cheese, for serving
Directions
1. Prepare the Tomato Soup.
1. Sautéing the Vegetables. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic, diced carrot, and celery; cook for an additional 5 minutes until the vegetables are softened.
2. Adding Tomatoes and Broth. Pour in the crushed tomatoes (and fresh tomatoes if using), and add the broth. Stir to combine.
3. Seasoning the Soup. Stir in the sugar, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20-25 minutes to allow the flavors to meld. If desired, add balsamic vinegar for added depth of flavor.
4. Blending the Soup. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a countertop blender. Blend until creamy, then return to the pot.
5. Adjusting Flavor. Taste and adjust seasoning as needed. If you prefer a richer flavor, blend in a splash more olive oil or adjust sugar and salt.
2. Prepare the Garlic Parsley Butter
1. In a small bowl, combine the softened butter, minced garlic, chopped parsley, and a pinch of salt. Mix well until fully combined.
3. Prepare the Sourdough Bowls
1. Preheat your oven to 350°F (175°C). Cut the top off each sourdough bowl and scoop out some of the inside to create space for the soup (keep the bread for croutons!).
2. Brush the inside of each bowl with the garlic parsley butter.
3. Bake the bowls in the preheated oven for about 10 minutes until they are slightly crispy but not browned. Remove and set aside.
4. Prepare the Croutons
1. In a bowl, combine the sourdough bread cubes with olive oil, garlic parsley butter, salt, and pepper. Toss until evenly coated.
2. Spread the cubes on a baking tray in a single layer and bake in the oven for about 10-15 minutes, until golden and crispy, tossing halfway through.
5. Serve
1. Ladle the hot tomato soup into the prepared sourdough bowls.
2. Top with lashings of Grana Padano cheese and garnish with fresh basil if desired.
3. Serve with the crispy sourdough garlic parsley croutons on the side.
Enjoy
Happy Cooking Folks
Happy Cooking Folks
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