Happy New Year!
This time of year, I love good comfort food, especially soup. Soup makes me happy. I love you can serve it with cornbread or some homemade rolls. It’s always a hit with my family and friends.
I thought I’d share some delicious recipes with you.
Hope you have a wonderful week.
French Onion Potato Soup
1 stick salted butter
1 large onion, thinly sliced
1 tsp. fresh thyme
2 tsp. kosher salt
Black pepper, to taste
1 bay leaf
2 garlic cloves
1/2 cup dry white wine
2 lbs. russet potatoes (about 3 large), peeled and chopped into 1-inch pieces
6 cup low-sodium chicken broth
1/2 cup heavy cream
12 slices baguette
3 cups (about 9 ounces) grated gruyere cheese
Melt 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10 to 15 minutes.
Add the bay leaf, garlic and wine to the pot and cook until the wine is almost completely evaporated, about 1 minute. Stir in the potatoes, chicken broth, the remaining 1 teaspoon salt and a few grinds of pepper and bring to a boil. Cook until the potatoes are very soft, 10 to 15 minutes.
Discard the bay leaf. Use an immersion blender to puree the soup in the pot until smooth. (Or puree in a regular blender in batches, then return to the pot.) Stir in the heavy cream and remaining 4 tablespoons butter until melted.
Preheat the broiler. Divide the soup among six 10-ounce ramekins. Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyère (about 1/2 cup per ramekin). Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.
Tuscan Bean Soup
1/4 loose Italian turkey sausage or pork
2 teaspoons fennel seeds
1 0nion chopped
1/2 head of cabbage, shredded
2 garlic cloves minced
1 can white kidney or cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 14 oz cans of chicken broth
1 to 2 cans Italian-style stewed tomatoes
Olive oil
Warm oil in large saucepan over medium heat. Add sausage and fennel seeds. Cook sausage thoroughly. Remove to small bowl, set aside. Leave drippings in pan. Add onion to drippings, cook five minutes. Stir in cabbage and garlic. Cook 2 minutes. Stir in beans, broth and tomatoes (with juice), and sausage. Heat to a boil.
Reduce heat to low, cover, and simmer for about 20 minutes.
Chicken tortilla soup
1 large onion chopped
1 lb. boneless, skinless chicken breast cut up in pieces
1 15 oz can whole tomatoes crushed up
1 4 oz can green chiles
1 15 oz can black beans rinsed and drained
1 10 oz pkg frozen corn
2 tbsp. cumin
1 tsp. kosher salt, or to taste
1 box chicken stock
1 tsp. pepper
1/4 cup fresh squeezed lime juice
1 can enchilada sauce
1 1/2 cups crushed tortilla chips
1 1/2 cup shredded cheese (your choice)
1 1/2 cups sour cream
1/4 cup chopped fresh cilantro
1 diced avocado
Heat oil in large pot and add chopped onion.
Season chicken breast pieces with some salt, pepper, and garlic powder and add to onion. Sauté until onion is translucent and chicken is cooked.
Add stock, tomatoes, enchilada sauce, cumin, seasonings, beans, and corn to onion mixture. Bring to a boil and reduce to simmer for 30 minutes.
Add sour cream and tortilla chips. Stir until smooth and thickened.
Add lime juice and stir. Spoon into bowls and top with cheese, more sour cream, tortilla chips, and diced avocado.
