Soups Archive

French Onions soup

Posted 23/01/2012 By Francois

French Onions soup

Production: 6 – Serving
Preparation: 10 Minutes
Cooking: 2 Hours

A classic among classics, the onion soup is one of the “great” recipes from the french cuisine.

Ideal in small portion at the beginning of a meal is also perfect to warm us on a cool (or cold) winter day. In a medium size ramekin, it becomes a tasty meal.

The recipe may seem a little complicated but it requires only a little attention (especially at the stage of browning the onions) and the result is truly exceptional.

Note: You can use other types of cheese but Gruyere is really ideal. The Émental give a similar texture but with a stronger taste.

French onions soup
Butter – [3 tablespoons]  (45 ml.)
Olive oil – [1 tablespoon]  (15 ml.)
Onion (large) – [5 cups]  (1,3 L.)
Salt – [1 teaspoon]  (5 ml.)
White Sugar – [1/4 teaspoon]  (1 ml.)
Flour (all purpose) – [3 tablespoons]  (45 ml.)
Beef broth  – [8 cups]  (2 L.)
White Wine – [1/2 cup]  (125 ml.)
 French Bread (sliced)  – [12]
Swiss Cheese (Gruyere or Emmental) – [1/2 lbs.]  (225 g.)
Minced Onions – [1 tablespoon]  (15 ml.)
Garlic cloves – [1]
Grated Swiss Cheese (Gruyere or Emmental) – [2 cups]  (500 ml.)

1- Slice the onions.
2- In a large saucepan melt the butter with the oil and cook the onions gently, covered, for 15 minutes.
3- Uncover, increase heat to medium and add salt and sugar.
4- Cook 30 to 40 minutes, stirring frequently, until the onions turn dark brown.
5- Sprinkle the flour and mix. Keep cooking for 3 minutes.
6- Remove from heat and add the broth and wine.
7-  Simmer partially uncovered for 30-40 minutes, skimming occasionally.
8- Adjust the seasoning.
9- For the CROUTONS.
10- Place the slices in an oven at 325 F (160 C) for half an hour until the bread is toasted and dry.
11- Brush each side with olive oil. Then rub the sides with a clove of garlic.
13- Add the slices of Swiss cheese and 1 tablespoon of raw onions in the soup.
14- Pour the soup into 6 bowls and place a slice of toast on each bowl.
15- Sprinkle with grated cheese. Bake 20 minutes in the oven at 325 F (160) and then put under grill for a minute or two before serving.

Romanoff style beef and mushroom cream

Posted 12/01/2012 By Edith

Romanoff style beef and mushroom cream

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 40 Minutes

Here is a soup for large appetites!

Beefy, exquisite, filled with mushrooms, beef and cream, it will please the hungriest of diners. Ideal for a lunch that will satisfy your energy needs until the evening meal. The egg noodles nicely complement this soup with their intake of grain products.

For fans of traditional Romanoff sauce, this soup is a pleasant reminder of the flavors of this classic recipe.

Romanoff style, beef and mushroom soup

Butter – [3 tablespoons]  (45 ml.)
Minced Onions – [1/2 cup]  (125 ml.)
Minced Garlic cloves – [2]
Mushrooms  – [3 cups]  (750 ml.)
Stewing Beef  – [1 1/2 lbs.]  (679 g.)
Beef broth  – [6 cups]  (1,5 L.)
Dry Sherry wine – [1/2 cup]  (125 ml.)
Tomato paste (5.5 oz/163 ml can) – [1]
Salt – [1/2 teaspoon]  (3 ml.)
Freshly ground black pepper  – [1/4 teaspoon]  (1 ml.)
Egg noodles  (box 8.8 oz./ 250 gr.) – [1]
Sour Cream – [1 cup]  (250 ml.)

1- Wash and slice the mushrooms.
2- Cut the beef into small cubes or strips.
3- In a large saucepan, melt the butter over medium heat.
4- Add the onions, garlic and mushrooms. Cook 5 minutes, stirring regularly.
5- Add the beef and cook for 5 minutes to brown.
6- Add the broth, wine, tomato paste, salt and pepper.
7- Mix well and bring to a boil.
8- Reduce heat and simmer 15 minutes, stirring every 5 minutes.
9- Add the noodles and cook for 7 minutes.
10- Add the sour cream. Mix well and simmer another 5 minutes. stir regularly.

Mexican beef soup

Posted 06/01/2012 By Edith

Mexican beef soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

In just over an hour, prepare this tasty soup. Highly nutritious it will satiate even the biggest appetites.

The addition of chorizo​​, already seasoned with a variety of paprika gives this soup a delicious hot taste. And to fill large appetites, beef strip and vegetables are all over the place.

This sublime soup will warm your hearts and stomachs during any freezing winter days.

Mexican style beef soup

Mexican Chorizo – [1/8 lbs.]  (55 g.)
Stewing beef – [1 lbs.]  (454 g.)
Diced tomatoes  (28 oz. / 796 ml can) – [2]
Roasted Red Pepper – [1 cup]  (250 ml.)
Lima Bean (19 oz./540 ml can) – [1]
Corn kernels – [2 cups]  (500 ml.)
Dried Oregano – [1 teaspoon]  (5 ml.)
Dried Piquin Chilli – [1/2 teaspoon]  (3 ml.)
Salt & Pepper to taste
Water – [2 cups]  (500 ml.)

1- Slice the chorizo ​​into thin slices. Slice the beef into strips.
2- Slice the roasted peppers. Drain and rinse the beans.
3- In a large heavy saucepan, place the slices of chorizo ​​and cook 5 minutes over medium heat. Stir regularly.
4- Remove the chorizo ​​slices and set aside.
5- Place the beef strips into the pan and cook 10 minutes in the Chorizo’s fat.
6- Put the ​​chorizo back in​​to the pan.
7- Add the tomatoes (with juice), peppers and water. Mix well and bring to a boil.
8- Reduce heat, add beans, corn, oregano and Piquin pepper.
9- Simmer 30 minutes.

Chickpeas and tomatoes soup

Posted 03/01/2012 By vLivres

Chickpeas and tomatoes soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 20 Minutes

If you feel like a tasty and nutritious meal dare to prepare this delicious soup. Easy, very quick to prepare, full of flavor and very economical. After the holiday season this soup will definitely give your body a much needed break while providing all the nutrient of a balanced diet. The protein values ​​of chickpeas and the vitamin rich tomatoes make this soup a perfect choice for a healthy meal.

To add a nice texture we added some chopped tomatoes, green onions and fresh parsley.

Chickpeas and tomatoes soup

Onion (medium) – [1]
Sesame oil – [1 tablespoon]  (15 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Diced tomatoes  (28 oz. / 796 ml can) – [1]
Chick Peas (28 oz. can / 796 ml.)  – [1]
Vegetable stock – [1 cup]  (250 ml.)
White Sugar – [1 teaspoon]  (5 ml.)
Ground Cumin – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste
Green Onion – [1]
Plum Tomato – [1]
Fresh Parsley – [1/4 cup]  (65 ml.)

1- Peel and mince the onion.
2- In a saucepan, heat the olive oil and sesame oil over medium heat.
3- Cook the onion in hot oil (about 3 minutes).
4- Drain the chickpeas, add to the pot and cook 1 minute.
5- Add the broth, canned tomatoes and sugar.
6- Mix well and simmer for 15 minutes.
7- Add the cumin and simmer for 2 minutes.
8- Set aside 1/4 cup (65ml) of chickpeas and tomatoes (no juice). Puree the rest in a blender (or food processor).
9- Return to pot and add the reserved chickpeas and tomatoes.
10- Adjust the salt and pepper.
11- Cut green onions into small slices.
12- Cut the tomatoes into small cubes.
13- Chop the parsley.
14- Mix sliced ​​green onions, diced tomatoes and chopped parsley. Add a little freshly ground pepper.
15- Ladle soup into bowls and add a generous portion of the oignons/tomatoes/parsley mix on top.

Leek and chicken soup

Posted 30/12/2011 By Francois

Leek and chicken soup

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

What could be better on a cold winter day but a delicious hot and tasty soup.

Very often you cook a chicken and the left-over sit in the fridge until spoiled. Well here’s a great way to fully use this great meat.

Note: For a vegetarian version, you can easily replace the chicken with an equivalent amount of pre-cooked chickpeas, beans or lentils.

Chicken and leek soup

Leek – [2 cups]  (500 ml.)
Potatoes – [2]
Celery (branch)  – [1]
Onion (medium) – [1]
Garlic cloves – [1]
Cooked Chicken – [1 1/2 cup]  (375 ml.)
Oregano – [1/2 teaspoon]  (3 ml.)
Powdered Basil – [1/2 teaspoon]  (3 ml.)
RAS EL HANOUT spices mix – [1/4 teaspoon]  (1 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Chicken broth  – [1 cup]  (250 ml.)
Water – [3 cups]  (750 ml.)
Salt & Pepper to taste – []

1- Cut the leeks into slices.
2- Mince the onion, celery and garlic.
3- Peel and cut the potatoes into small cubes.
4- In a large saucepan, sweat the onion, celery and leeks in oil for 5 minutes.
5- Add the garlic, diced potatoes, herbs and spices. Stir.
6- Add the broth and water.
7- Bring to a boil then reduce heat to simmer for 20 minutes.
8- Process in a blender to puree.
9- Pour into saucepan and heat slowly back to simmer.
10- Taste and adjust seasoning. If the puree is too thick, add a little water.
11- Add the cooked chicken pieces and simmer 2 minutes to warm.