Jamie Oliver

forum: Food & Drink

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#1 Mon 31 Oct 05 1:52pm

Montana

Forum champ
Member since Mon 21 Feb 05

Soup's on!!

It's Fall in my neck of the woods; we went back an hour on Saturday evening, the days are shorter, it's gloomy outside and I feel like a lovely bowl of piping hot soup for dinner - after Body Combat class tonight.

My problem is my other half wants something different from the ones I make/love (French onion, he doesn't care for, for example).  I have a couple  I'll add later - cause I need to dig them up first for you - but I'll bet many of you have some wonderful soups big_smile

So, here is my French Onion soup recipe!!

4 Tbsp unsalted butter
4 large onions, halved and thinly sliced
1/4 C sugar (I do not add this)
Salt to taste
1/2 tsp coarsely ground black pepper
6 C beef stock (or canned broth - I use chicken instead)
2 Tbsp Ruby port wine
4 large slices French bread, toasted
1 C grated gruyère cheese

Met butter in a soup pot.  Add the onions and wilt over medium-low heat, covered for about 20 minutes.  You'll want to check on them occasionally so they don't burn!

Sprinkle sugar (if you use it), mix, and continue to cook uncovered until caramelized (approximately 10 minutes).  Salt and pepper.

Add 3 C of the stock and simmer on medium heat for about 15 minutes.  Add the rest of the stock, and the port wine (feel free to add a bit more if you'd like  wink ).  Cook for another 30 - 40 minutes.  Broth should be rich when you try it.

Preheat the oven to 350°F.

Use oven-proof bowls.  Fill with soup, top with a slice of the bread and sprinkle with grated gruyère.

Bake until cheese melts and is bubbly and golden brown.

Careful when you remove from the oven and it's TRULY hot, so don't burn your tongue with the first spoonful!

This is sooooo easy to make.  Enjoy!

Montana 8)

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#2 Mon 31 Oct 05 2:13pm

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: Soup's on!!

what a lovely thread,Mon!!
I'll contribute something I just made last night,I find this most appropriate as it is fairly healthy...no cream,although it is a creamy soup!
It does have carbs,potatoes,but a little goes a long way...and it does taste rich and more-ish because of all the veggies added,which is a plus point,yet another recipe for mums to disguise the veg for picky kids... 8)

CREAM OF CAULIFLOWER AND LEEK (for 6 to 8 ):
1 large head of cauliflower
1 white onion
1 leek,chop off the top half and use to boil stock
1 fat stick of celery
2 Russet (or any floury) potatoes
Splash of vermouth or any dry white wine
2 cups chicken stock,see recipe below,or make your own,or use canned ones.
1/2 cup milk
salt and ground white pepper
Fresh grated nutmeg

HOW:
Dice onion,leek and celery up.
Trim the cauliflower and separate into florets
Peel the taters and cube them up.
In a pot,heat up 1 tbsp olive oil with a small knob of butter.
Fry onion,celery and leek till softened,about 5 minutes,with a pinch of salt and sugar.
Splash in the vermouth,bubble away and then stir in the cauliflower and potatoes.
Pour in the chicken stock,there should be enough to just cover...if not top up with water or more stock.
Simmer till the cauliflower and potatoes are a little more cooked than they should be.
Turn off the heat,stir in the milk,which should be cold,to cool the soup down a little before blending.
In batches,puree or blend till very smooth.
If too thick,stir in water or stock. Check seasoning,stir in nutmeg.
Keep warm till ready to serve.
Serve with a sprinkling of chopped spring onions and crumbled crisp bacon.
8)

MY HOME MADE CHICKEN STOCK:
-a whole bunch of chicken bones,and a chicken breast
-1 small carrot,sliced into chunks
-1 stick of celery,sliced into chunks
-the leafy part of the leek that you've hacked off,sliced into chunks
-a large onion,wedged
-2 cloves garlic,crushed
-1 slice ginger
-1 tbsp peppercorns
-splash of sherry
-pinch of rosemary,pinch of thyme
-salt to taste

HOW:
Heat up a deep pot with a tsp of oil. Fry the veggies with the garlic and onion and ginger,add the peppercorns,herbs and the sherry.
Fry the bones for a while,add enough water to cover,and the chicken breast.
Season to taste,simmer away for 2 hours at least,topping water up as needed.
Strain the stock,reserve the chicken breast to shred for sandwiches or salad..it will be very flavourful,and not at all tough.  big_smile

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#3 Mon 31 Oct 05 2:17pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

Stef, what did you do pull out your magic wand and have it "appear"?  lol  lol

Sounds wonderful - thank you!

8)

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#4 Mon 31 Oct 05 2:29pm

Stefanie

Forum champ
From Flashing my gold
Member since Fri 09 Jul 04

Re: Soup's on!!

I type fairly fast,Mon...thanks to the never ending demand for reports and drafts that my lecturers and tutors want on time!!!

lol

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#5 Mon 31 Oct 05 2:30pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Soup's on!!

Hi Montana, heres a few recipe links to check out, theres loads.
http://www.jerseychefs.com/Soup_Kitchen … tchen.html
http://www.recipes4us.co.uk/Soups/soups.htm

for the vegetarians:
http://www.parsleysoup.co.uk/MainPages/soup.htm

mmmmm craving soup now.

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#6 Mon 31 Oct 05 2:58pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

Thank you!

This one caught my eye:

Roast Pepper, Fennel and Parmesan Soup
Ken Healy, Atlantic Hotel
   
Splash of Olive Oil
4 Cloves of Garlic, Pureed
1 tbsp Chopped Sage
1 lg Onion, Chopped
3 Sticks of Celery, Chopped
1 Bulb Fennel, Chopped
1/4 Red Chilli, Deseeded and Chopped
6 Yellow Peppers, deseeded and Chopped
Seasoning to taste
Vegetable Stock
Parmesan Cheese Shavings to taste

Sweat the Garlic in Olive Oil
Add chopped vegetables, cook for 5 minutes
Cover with Stock,bring to the boil, cover and place in a very hot oven for approx 2 hours.
Liquidize and Strain.
Check seasoning
Serve with Parmesan shavings on top.
8)

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#7 Mon 31 Oct 05 3:07pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Soup's on!!

Hi montana, that one caught my eye as well, glad to help you. as there was loads to look at. so i had to give you the web sites. hope you enjoy your soup(and hubby too)

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#8 Mon 31 Oct 05 3:09pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

Have you tried any of them yet?  Any favorites you make?

Come on, 'fess up!

lol

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#9 Mon 31 Oct 05 3:10pm

oliviascotland

Forum champ
From Scotland
Member since Wed 06 Apr 05

Re: Soup's on!!

Here's an easy soup for days when time is short  wink

Spinach and Butter Bean Soup

1 tbspn olive oil
2 cloves garlic, crushed
6 oz baby spinach
7oz can butter beans
1 and three quarter pints chicken stock
julienne strips lemon rind to garnish (optional)

Heat the oil in a pan and soften the garlic in it. Add the spinach and the butter beans (with the liquid from the can) and half the stock. Simmer for 15 mins then blend. Add the remaining stock and reheat. Serve quickly as the soup loses colour otherwise.

It's also good with brussels sprouts or leeks, or any other green vegetable.

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#10 Mon 31 Oct 05 3:14pm

Montana

Forum champ
Member since Mon 21 Feb 05

Re: Soup's on!!

Is a butter bean a lima bean?

:?

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