Ingredients: 3 tbsp olive oil; 1 leek, white part only, chopped;; 1 onion, chopped; 2 cloves garlic, minced; peel of 1 orange, orange part only (use vegetable peeler) 3 tomatoes, chopped; 1/3 cup chopped fennel fronds; fresh herbs (in Any combination): thyme, parsley, oregano; 1/2 teaspoon saffron threads, crushed; 3-4 lb of fish trimmings (heads, bones, tail), shrimp shells; 10 cups water; 1 cup dry white wine; 1 tablespoon sea salt; 3 pounds of assorted fish and (clams and mussels; should be scrubbed clean).
In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if necessary. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
And finally, ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.
Ingredients: 2 cups rinsed and drained lentils; 3 medium sized carrots; 1 cup tomatoes (chopped); 1/2 onion has; 2 cloves garlic, minced; 6 cups water; 2 tbsp olive oil; 1 tbsp dried tarragon; a few sprigs of fresh thyme; a few sprigs of fresh oregano; 2 bay leaves; 1/2 tsp ground black pepper; 1 tbsp salt; 1 tsp paprika; 2 tbsp miso paste dissolved in hot water; 2 tbsp Worcestershire sauce; 1 tbsp black peppercorn
Peel and cut carrots diagonally about 1/4 inch thick. Peel and mince garlic. Dice 1/2 your fresh herbs (reserve other half for herb packet). Chop onion and tomatoes (if using fresh tomatoes). Add oil to large pot over medium heat. Sauté onions and carrots until they start to brown a little. Add tomatoes, garlic, tarragon, diced herbs, paprika. Stir and cook covered for a few minutes. Then add water, Worcestershire sauce, lentils, salt and pepper. Cover and bring to a boil.
While soup heats to a boil, you can prepare your seasoning packet! Double two layers of cheese cloth large enough to contain herbs (refer to image in post). Place 2 bay leaves, black peppercorn balls and remaining sprigs of fresh herbs in the center of the cloth and tie up like a tight little package.
Once soup is boiling, uncover and reduce heat to a simmer. Ladle a small amount of hot broth into a small bowl or cup and mix/dissolve miso paste into it. Add dissolved miso paste to pot and stir. Add herb packet to pot and cook covered for 45 minutes – 1 hour or until lentils are tender.
If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a touch more water. Serve with good, crusty bread!
Ingredients: 3 lb yellow Onions, cut into julienne; 3 ½ Quarts of Hot Chicken Stock; 2 Ounces of Butter; ½ Tsp thyme; ½ tsp Parsley; ½ tsp crushed Peppercorns; 1 Leave Bay; 1 tsp of Banquet Seasoning (optional); and cheesecloth.
Melt 2 ounces of butter in a stockpot over medium low heat. Add onions and cook slowly stirring often until tender and slightly browned. About 45 min. Add the hot chicken stock and bring to a simmer. While waiting for simmer combine Thyme, Parsley, Bay Leave, and Peppercorns in cheesecloth and make a Sachet to put in soup. Once simmer is reached add the sachet to the soup and let cook for 20 to 30 minutes.
Remove from heat and remove the Sachet. Taste and adjust seasoning with salt and pepper. (You can also add the banquet seasoning at this point for a richer and heartier soup.)
Ingredients for 6 servings:1 tbsp butter; 1 large onion, chopped; 6 tomatoes, peeled and quartered; 1 large potato, peeled and quartered; 6 cups water; 1 bay leaf; 1 clove garlic, pressed; 1 tbsp salt; 1/2 cup long-grain rice.
Melt butter in a large saucepan over medium heat. Sauté onions in butter until tender and lightly browned, about 10 minutes. Add tomatoes, and continue cooking for 10 more minutes, stirring frequently. Add the potato, and 2 cups of water. Season with the bay leaf, garlic and salt. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Stir in the remaining water, and bring to a boil again. Discard bay leaf, and strain the solids from the broth, reserving both. Puree the vegetables in a food processor or blender, and stir them back into the broth. Bring to a boil, and add the rice. Cover and simmer over low heat for about 15 minutes, or until rice is tender. Serve hot.
Ingredients for 4 servings: 4 1/4 cups (1 liter) of water; 4 tbsp grated cheese; 4 garlic cloves; 1 egg; olive oil; thyme, bay; salt, pepper; and Some country bread.
Crush the garlic cloves in a mortar after being peeled. Then dip in boiling water. Add the spices with a drizzle of olive oil. Season. Cook for 10 minutes. Remove the herbs. Add one egg yolk and stir well. Pour the hot soup over toasted bread slices in a bowl or shallow plate. Sprinkle with grated cheese.
Ingredients: 3 tbsp extra-virgin olive oil; 2 cups chopped onions; 1 cup chopped celery stalks chopped celery leaves more for garnish; 1 cup chopped carrots; 2 garlic cloves, chopped; 4 cups (or more) vegetable broth; 1 1/4 cups lentils, rinsed, drained; 1 14 1/2-ounce can diced tomatoes in juice; and balsamic vinegar (optional).
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Ingredients: 3 tbsp extra-virgin olive oil, divided; 4 leeks, thoroughly washed and coarsely chopped; 2 lb red or white potatoes, peeled and coarsely chopped; 2 bunches watercress, divided; 2 1/4 quarts (9 cups) low-sodium chicken broth or vegetable, homemade or store-bought; 3/4 tsp salt; ground white pepper; 1 cup half-and-half; 1 1/2 tbsp fresh lemon juice, divided; grated zest of 1 scrubbed lemon; and 2 tbsp finely snipped fresh chives.
Place a large, heavy soup pot or Dutch oven over medium heat and add 2 tablespoons of the oil. Add the leeks and cook, stirring frequently, until tender, about 5 minutes (do not allow to brown). Add the potatoes and cook, stirring occasionally, until slightly softened, about 5 minutes more.
Add half of the watercress and cook, stirring, just until wilted, about 3 minutes more. Add the broth, salt, and pepper to taste. Bring to a boil, then reduce the heat to low and simmer gently, partially covered, until the vegetables are very tender, about 25 minutes. Remove the soup from the heat and let cool for 5 to 10 minutes.
In batches, process the soup in a blender or food processor until very smooth. (Hold the top of the blender firmly with a folded towel to prevent an explosion of hot soup.)
Transfer the soup to a large bowl. Stir in the half-and-half and 1/2 tablespoon of the lemon juice. Cool to room temperature, then cover and refrigerate for at least 5 hours (or overnight). Refrigerate the remaining bunch of watercress separately.
Chill wide, shallow bowls. Taste the soup for seasoning and adjust with salt, pepper, and lemon juice as necessary. Just before serving, toss the remaining watercress with the remaining tablespoon of lemon juice and remaining tablespoon of olive oil. Season to taste with salt and pepper. Ladle into the chilled bowls and place a mound of the watercress salad on top. Scatter with a pinch each of lemon zest and chives, and serve immediately.
Brie and leek soup with Sherry
Ingredients: 8 tbsp butter; 2 large leeks, white part only, sliced; 1/2 cup mushrooms, sliced; 1/2 cup dry sherry; 6 cups chicken stock; 6 tbsp all purpose flour; 12 oz Brie, rind removed and cut Into chunks; 1 small tomato, peeled, seeded and diced; 3/4 tsp salt; 1/2 tsp black pepper; and 2 tbsp chives spears, cut to 1 inch.
Heat 2 tablespoons of butter in a large pot until bubbling. Add leeks and cook until wilted but not browned, about 5 minutes. Add mushrooms and cook for one minute longer. Stir in sherry and let simmer until reduced by half. Then add chicken stock and bring to boil.
Mix the remaining 6 tablespoons butter with 6 tablespoons of flour to from paste. Wish into the boiling soup until well combined. Bring to boil, lower to simmer for 10 minutes, skimming away any foam that floats to the surface. Turn the heat to low and stir the Brie in a few chunks at a time. Adjust seasoning with salt and pepper. Serve garnished with diced tomatoes and chives.
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