Bread and Onion Soup When I have no vegetables on hand, I make this soup, which requires only onions and leftover bread. Grated Gruyère, one of my mother’s favorite additions to the soup, is a great flavor enhancer. Ingredients 1/4 cup vegetable oil4-5 slices leftover bread, cut into 1/2-inch cubes (2-2 1/2 cups)1 1/2 tablespoons peanut oil2 medium onions, thinly sliced (about 3 cups)5 cups homemade chicken stock or low-salt canned chicken broth1/4 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper1 cup grated Gruyère or Emmenthaler cheese1 tablespoon minced fresh chives Instructions 1. 2. 3. 4. 5. 6.
Vegetable Soup Share on Pinterest It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade. Also, I have some exciting news! This soup is completely delicious and it’s easy to make. Enjoy! Share on Pinterest Share on Pinterest Ingredients Directions Heat olive oil in a large pot over medium heat. Share on Pinterest Share on Pinterest
Louise’s Favorite Bone Broth or Vegetable Broth Bone broth is a wonderful way to nourish and heal your digestive tract and energize your body; it provides an easily digestible source of vitamins, minerals, and protein. If you’re vegetarian, you can leave out the bones and meat scraps and create a healing vegetable elixir to sip during the day. You can also include just bones and no vegetables, if you like. Note: gather your ingredients at your own pace Take a large paper shopping bag; open and place it in one of the freezer drawers. Over the course of the week or several weeks, throw all bones and meat scraps in the bag in your freezer drawer. Add 1 or 2 (3") pieces of seaweed, like wakame or digitata, for extra minerals. If you don’t have enough meat and bones to get started with your broth, you can go to the health-food store and purchase the necks, feet, backs, and wings of a chicken (these are inexpensive parts of the chicken that have a tremendous amount of nutritional value). Add sea salt and pepper to taste.
Paul Bertolli's Cauliflower Soup Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 5,024 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This soup might seem plain, but trust us. Serves 8 3 tablespoons olive oil 1 medium onion (6 ounces), sliced thin 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets Salt, to taste 5 1/2 cups water, divided Extra virgin olive oil, to taste Freshly ground black pepper, to taste Warm the olive oil in a heavy-bottomed pan. This recipe is a Community Pick! More Great Recipes: Cauliflower|Vegetables|Soups|Appetizers|Soup Topics: Soups 💬 View Comments (311) Share this Recipe Tweet this Recipe
Potato Leek Soup Recipe Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step. You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will be creamier. Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option)*2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1/4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste *If cooking gluten-free, be sure to use gluten-free broth. Method 1 Clean the leeks. 2 Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. 3 Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. 4 Remove and discard the bay leaf and thyme sprig. Hello!
Garbanzo Bean (Chickpea) Soup Recipe with Garlic, Sumac, Olive Oil, and Lemon (Slow Cooker or Stovetop) | Kalyn's Kitchen® Ever since I rediscovered it when I made Fattoush, I've been loving the flavor of Sumac, the maroon-colored spice you see sprinkled on top of this soup, but if you don't have any Sumac, don't let that stop you from making the soup if you like hummus, falafel, or any of the other tasty things made with garbanzo beans. You can certainly use some smoky paprika (which is how it was served by Gail from The Pink Peppercorn, who posted the Chickpea Soup recipe that inspired me to try this in the crockpot.) I started with dried beans and a bit of skepticism as I added onions, garlic, and chicken stock to the crockpot with cumin and a few bay leaves, but after cooking all day on low, the beans were softened and smelling great. This recipe did remind me of Revithia, the Greek Chickpea Soup I made last winter, but the addition of cumin and the use of Sumac made the flavor of this quite different. If you use a crockpot, remember that you need to allow room for the beans to expand as they cook.
Harvest Black Bean Soup The soup is good fresh from the pot, but even better for a day or 3 or 4 in the fridge. Refrigerates up to 6 days and freezes for 4 months. A soup meant for using up those survivors of the vegetable bin turns them into prime assets when they're browned then cooked with black beans. Cook to Cook: With each reheat, make it new with flavorings like simmered red wine and orange peel going in one night, a topping of chopped apple and onion the next, and a puree of roasted peppers and dollops of yogurt on another. Ingredients Instructions 1. 2. 3. 4. 5. 6.
Basic Green Soup This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Ingredients 2 tablespoons extra-virgin olive oil, plus more for garnish2 large yellow onions, chopped1 teaspoon salt, divided2 tablespoons plus 3 cups water, divided1/4 cup arborio rice1 bunch green chard (about 1 pound)14 cups gently packed spinach (about 12 ounces), any tough stems trimmed4 cups vegetable broth, store-bought or homemadeBig pinch of cayenne pepper1 tablespoon lemon juice, or more to taste Instructions 1. 2. 3. 4. To make ahead: Prepare through Step 4 (omitting the lemon), cover and refrigerate for up to 3 days.
The River Cottage’s Vegetable Bouillon (a.k.a. Souper Mix) Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♦ 209 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: There's one surprisingly simple thing you can do tonight (or tomorrow, or Saturday afternoon) that, all winter long, will give you the soup-making power of homemade vegetable broth in—snap! Makes three to four 8-ounce jars (but halves well) 9 ounces leek 7 ounces fennel 7 ounces carrot 9 ounces celery root 2 ounces sun-dried tomatoes 2 or 3 garlic cloves 3 1/2 ounces parsley 3 1/2 ounces cilantro 3/4 cup plus 1 tablespoon fine sea salt Note: The ingredients above are given in prepared weights — i.e., they should be washed, trimmed of any stringy or tough parts, and peeled where necessary before weighing.
black bean soup + toasted cumin seed crema So, I told you about the brisket. Or, the way we talk about it, thhhuuuuh brisssssket, it’s deliciousness making our syllables stretch out melodramatically. We pulled it into tacos with slaw and pickled onions and it was a great end to a great year. But I bet I know what you’ve been wondering since then, “But no appetizer?” Well, let thie question vex your brain no longer: we had soup. My friend Jocelyn made a wonderful black bean soup and she topped it with a toasted cumin seed crema and I just about died, the crema was so good. Or it would have been if that, too, hadn’t also ended up being ridiculously good. One year ago: Almond Vanilla Rice PuddingTwo years ago: Crunchy Baked Pork ChopsThree years ago: Panakes, English Muffins and a Salade Lyonnaise Black Bean Soup with Chipotle and Toasted Cumin Seed Crème Fraîche Adapted from Bon Appetit We finished this soup, by the way. A big note about cooking times: The original recipe says 6 hours. Yields 6 main course servings