Posts belonging to Category soups



Cream of Asparagus Soup (Crème D’asperges)

Calendar May 23, 2009 | Posted by Jim

Cream of Asparagus Soup (Crème D’asperges) Gourmet | March 2001

 

Yield: Makes 4 servings
Active Time: 20 min
Total Time: 50 min

ingredients

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

preparation

Cut tips from 12 asparagus

1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with asparagus tips.

Cooks’ note:
·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Category Categories: appetizer, canning, soups, veggies  |  Comments No Comments

Pho Bo (Hanoi Beef Noodle Soup)

Calendar November 17, 2007 | Posted by Jim

I’m on a search for a good (simple) Pho recipe. Last night I gave this one a whirl (no this isn’t a picture of my soup).

Pho

Recipe lifted from the Food Network

  • 6 cups beef broth
  • 1 (1/4-inch thick) slice ginger
  • 2 whole star anise* ( I couldn’t make it to uwajiamaya in time so I have no clue how important this is to the authentic taste, I’ll try it next time and compare)
  • 1 cinnamon stick
  • 1/2 pound piece boneless beef sirloin, trimmed of any fat
  • 3 ounces dried flat rice noodles*
  • 1/4 cup Asian fish sauce*
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh bean sprouts, rinsed and drained
  • 1/8 cup minced scallions
  • 1/4 cup fresh cilantro sprigs, washed and finely chopped
  • 1 small thin fresh red or green Asian chilie, sliced very thin
  • 1/2 cup fresh basil leaves
  • Lime wedges for garnish
  • *Available at Asian Markets

Original Directions

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

Grep4Dinner Mods:

Dump all the liquids. pepper, ginger into a pot on the stove. Dilute with water to your liking and bring to a boil. Soak the noodles for 10-15 min in separate bowl or pot of hot water. Drain/strain with cold water, set aside.

Once the soup has reached a boil, add cilantro and toss in the noodles. Let the noodles cook for 3-5 min or until soft. The steak only needs about 30 seconds to a min to cook.

Side spike with your favorite Asian hot sauce. limes, basil, sprouts etc.

Enjoy.

Category Categories: asian, beef, soups  |  Comments 1 Comment

Doretta’s Clam Chowder

Calendar February 4, 2007 | Posted by tonneka

6 Cans Potato Soup

3 Cans Clam Chowder

3 Can Clams drained

1 large Onion Chopped

1/2 Cup Butter

1 Qt Half & Half or Condensed Milk

Saute clam & Onion in butter. Add all the soup. Then add half & half. Simmer in crock pot for 3-4 hours.

Category Categories: soups  |  Comments No Comments