Cream of Potato, Bacon Soup with Croutons and White Truffle Oil at Cooking Melangery. This is deliciously creamy soup makes a special beginning to a holiday feast.
Serve this flavorful soup with a white truffle oil, homemade croutons, bacon - or, for special occasions, with a spoonful of caviar. Ingredients: 4 bacon slices 4 Tbs. (1/2 stick) unsalted butter 1 yellow onion, chopped celery chopped 1 lb.potatoes, peeled and cubed2-3 celery stalks, chopped3 garlic cloves, chopped 6 cups vegetable or chicken stock1/4 cup heavy cream salt and freshly ground white pepper, to taste white truffle oil for servinghomemade croutons for serving Directions:Homemade croutons are simple to prepare: Toss small cubes of day-old bread with a little extra-virgin olive oil, salt and freshly ground pepper.
Arrange them on a baking sheet in a single layer and bake in a 300°F oven until golden and crisp, 15 to 20 minutes. Heat a cast-iron fry pan over medium-high heat. In a large saucepan over medium heat, melt the butter. Crock Pot Potato Soup. Taco Soup. The Best French Onion Soup (…ever!) The last recipe I posted for French Onion soup was from Cook’s Illustrated and the soup came out great.
So when I saw that they had an updated recipe, I had to give it a try. The big change between the recipes was that the updated version calls for caramelizing the onions in the oven rather than on the stove top. This change lets you get a lot more flavor out of the onions and means you don’t have to stir the onions every minute. They call this, “The Best French Onion Soup,” and after trying it, I can’t argue! The Best French Onion Soup From: Cook’s Illustrated Serves 6 Notes: For the best flavor, make the soup a day or 2 in advance.
50 Easy Soups (1 - 10) : Recipes and Cooking. Hearty Tortilla Soup. Hope y’all had a wonderful Mother’s Day and got to spend time with your families.
We missed having my recently deceased mother-in-law with us but it was a perfect day otherwise. One of the best parts was having dinner catered at our house. My husband outdid himself to arrange a trouble-free day for all the moms. The food was really good–I’m already trying to duplicate a couple of the recipes in my mind to share with you. I couldn’t resist making two desserts when I had so many people to help eat them. Because of all the activities this weekend, I pulled out a recipe I’ve been saving for awhile. Tortilla soup comes in so many forms. By virtue of its name, all tortilla soups contain corn tortillas. Cut tortillas into small pieces and fry to garnish soup (and eat on the side). Hearty Tortilla Soup Author: Adapted from Stop and Smell the Rosemary, published by the Junior League of Houston. Heat oil in large saucepan over medium heat. If you like Tex-Mex, you may want to check these out: Wisconsin Beer Cheese Soup. February 21, 2011 Wisconsin Beer Cheese Soup Having grown up in Wisconsin, there were certain foods that I came to enjoy as a part of everyday life.
Bratwurst cooked on the grill. Friday night fish fries. Beer (Need I say more). So in the spirit of true cheesehead pride, I have created this recipe as a salute to the state where I grew up. In other news, the big day is finally here! Ingredients Needed: 1 Tbsp Butter 1 Onion, Chopped 2 Carrots, Chopped 2 Celery Sticks, Chopped 2 Cloves of Garlic, Minced 4 Tbsp of Flour 1 Cup Beer (any nice pilsner or lager will do) 4 Cups Broth (Veggie or Chicken) 1/2 Cup Half & Half 2 Cups of Wisconsin Sharp Cheddar, Shredded 1 Tbsp Dijon Mustard 1 tsp Worcestershire Sauce (Sub soy sauce for the vegetarian version) 1/4 tsp Pepper 1/8 tsp Red Pepper Flakes Salt to Taste Start out by melting up the butter on medium heat.
Add the flour to the pan and stir it in well. Next up you’ll add in the beer and the broth.