Tuscan White Bean Soup with Olive Oil and Rosemary - StumbleUpon. Onion Soup with Loads of Thyme and Giant Gruy&re Crostini Photo at Epicurious.com. Photo by Caren Alpert Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion soup.
The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, the bread is slightly crisp, but mushy at the same time. I fill my spoon with the rich, full broth crammed with soft, sweet, smoky onions. Here's my fantasy in a bowl. Preparation In a heavy 5-quart pot melt the butter over low heat. Preheat the oven to broil. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side. Remove the bay leaf and thyme sprigs from the soup and discard. From Cooking for Two: Perfect Meals for Pairs by Jessica Strand. Tofu Mushroom Miso Soup Recipe. Friday, February 10, 2012 Tofu and Mushroom Miso Soup As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly).
When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast. They made homemade pancakes, waffles, french toast and cinnamon sugar knots. Oh, and we went through 10 pounds of bacon too (I’m not joking).
But the ONE thing I will eat in the morning is 10-minute miso soup. I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water. What is dashi? Dashi is Japanese soup base that’s made from bonito fish. White Bean and Roasted Mushroom Soup. Warm Winter Soup Recipes. Soothing, comforting, and filling, most soups make a perfect wintertime meal. And soups aren't just for when you’re feeling sick — they can also provide tons of nutrients, vitamins, and minerals.
Another benefit of soups is that you can make large batches and freeze them in several Tupperware containers so that you can warm one up quickly for dinner. Making your own stock with leftover chicken bones from a roast dinner or a quick vegetable one when you have downtime on a Sunday sounds great (and tastes delicious), but it can sometimes be too much. Instead, taste test low-sodium broths from the supermarket to find which one you like the most and then stock up on it.
That way, you are always ready to make a quick soup from scratch. Want a creamy soup but not the cream that goes with it? Before the winter season ends, bulk up your belly and freezer with some of these cozy soups. Soup’s On! I hate to admit it, summer’s ending and it’s getting colder. And at times like this, my thoughts turn to a hot and hearty bowl of soup to take the chill off.
One of my favorites is a Mediterranean Lentil Soup that is great tasting and nutritious. Just add a salad and a loaf bread and you’ve got dinner! Mediterranean Lentil Soup Serves 6-8 2 T. olive oil 1 yellow onion diced 1 celery stalk, thinly sliced 2 carrots, thinly sliced 2 cloves garlic, minced 1-1/2 cups lentils, rinsed Note* I like to use red lentils for the color they impart to the soup. 8 cups chicken stock, store bought or homemade 3 Yukon Gold potatoes, peeled and cut into 1/4 dice 1 – 14 oz can diced tomatoes with their juice 1 T. fresh lemon juice, or to taste.
Lasagna Soup. Lasagna Soup This Lasagna Soup is truly like lasagna in a bowl.
The flavors are lovely. And the ooey gooey cheesy concoction at the bottom of the bowl is YUM! With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. I’m just not the kind to put a hot pot on the stove during the spring and summer, unless we have some unseasonably cool weather. But just as soon as spring finally decided to peek out, it disappeared. Gone. Nowhere to be found. When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning.
But you know the saying…“if you can’t beat ’em, join ’em”… So I made soup! I found this Lasagna Soup recipe in our local Kowalski’s Markets magazine, originally from the cookbook 300 Sensational Soups. The soup is truly like lasagna in a bowl. I substituted mafalda pasta for the recipe’s fusilli, because aren’t they just the cutest mini lasagna looking noodles you ever did see?