Food and Drink Soups

Published on January 31st, 2013 | by thevyne

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Super Simple Winter Soups

Soups1. Roasted Tomato Bisque (Click Here for Cooking Directions)

Two 28-ounce cans whole tomatoes, drained of their juices

1 tablespoon olive oil

1 tablespoon light brown sugar

4 carrots, peeled and chopped

2 shallots, quartered

Salt and freshly cracked black pepper

3 tablespoons unsalted butter

1/2 teaspoon crushed red pepper

2 cloves garlic, minced

1 tablespoon tomato paste

2 tablespoons dry sherry

One 28-ounce can crushed tomatoes

1 to 2 cups chicken stock

1/4 cup heavy cream

 

2. Pumpkin Soup with Chili Cran-Apple Relish (Click Here for Cooking Directions)

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 teaspoon freshly grated nutmeg

 

3. Onion Soup with Gruyere Crostini (Click Here for Cooking Directions)

1 pound yellow onions, halved and thinly cut lengthwise

3 to 5 sprigs of fresh thyme

1 bay leaf

1/4 teaspoon sea salt

Fresh cracked pepper

1 teaspoon all-purpose flour

1/2 cup dry white wine

2 cups beef stock

1 cup water

1 1/2-inch-thick slice of ciabatta bread cut in half

2 tablespoons unsalted butter

1 1/2 cups grated Swiss Gruyère cheese

 

4. Butternut Squash (Click Here for Cooking Directions)

2 tablespoons extra-virgin olive oil

1 carrot, diced

1 celery stalk, diced

1 onion, diced

4 cups cubed butternut squash, fresh or frozen

1/2 teaspoon chopped fresh thyme

4 cups low-sodium chicken broth

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper


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