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Showing posts with label Soup. Show all posts

Baked French Onion Soup

No comments , , , Tuesday, July 22, 2014



Baked French Onion Soup

Don't even try to find this one on the menu at Apple bee's, because it isn't there; though it's the most popular soup served each day at this huge restaurant chain.  This is the first of several big-time soup clones we'll unveil here in the next few weeks to help get you through the cold winter months. And they're all a cinch to make. Just be sure you have some oven-safe soup bowls for this one, since we'll have to broil it a bit before serving. Under the gooey melted provolone of the original version you get from Apple bee's is a unique round crouton that's made from bread similar to a hamburger bun. So that's exactly what we'll use in our clone.
Requirements:
3 tablespoons vegetable oil
6 medium white onions, sliced
8 cups beef broth (Swanson is best)
1 cup water
2 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 plain hamburger buns
10 slices provolone cheese
10 teaspoons shredded Parmesan cheese
Method:
1. Add 3 tablespoons oil to a large soup pot or saucepan over medium/high heat. Add the sliced onions and saute for 20 minutes until the onions begin to soften and start to become translucent. You don't want them to brown.
2. Add the beef broth, water, salt, garlic powder and black pepper to the pan and bring mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
3. To make the croutons cut off the top half of each top of the hamburger bun so that the bread is the same thickness as the bottom half of each bun. Throw the tops away. Now you should have 10 round pieces of bread -- 5 bottom buns, and 5 top buns with the tops cut off. Preheat oven to 325 degrees. Place the bread in the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy. Set these croutons aside until you need them.
4. When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, and then place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded Parmesan cheese over the provolone.
5. Place the bowl into your oven set to high broil. Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional 1/2 teaspoon of shredded Parmesan cheese over the top of the soup and serve. Repeat process to prepare remaining servings.

Tags: soup recipe, soup, onion soup, spicy soup

Chinese Manchow soup vegetable

No comments Wednesday, April 25, 2012

Chicken Manchow Soup is a dark brown Chinese soup which is very popular in NewYork city. The Manchow one is my favorite but, they also aid good absolve soups as well. This restaurant serves Chinese food as its name goes and do it quit well. The noodles and rice provision are well done and very light. Vegetable Manchow Soup is made from vegetables and Chinese Chilly Chutney.

Vegetable Manchow Soup is made from vegetables and Chinese Chilly Chutney. Our Soup Recipes section contains an collection of tasty and easy to make soup recipes. Soups form an integral part of any diet and act as an appetizer. They are very nutritious and stimulate the hunger. Soups aid as warmers throughout winters and are liked by dieters and foodies alike.
Chicken Manchow soup is a dark brown Chinese soup which is very popular in NewYork city. The Manchow one is my favorite but, they also aid good absolve soups as well. This restaurant serves Chinese food as its name goes and do it quit well. One has good alternative of Chinese delicacies and these guys do it very well. The noodles and rice provision are well done and very light. Vegetable Manchow Soup is made from vegetables and Chinese Chilly Chutney. Add to soup, afoot always till it reboils. Add soyasauce, chilli, salt, pepper, corriander, pudina. Stir and simmer till soup thickens. Serve hot with chillies in vinegar and garlic sauce.
The noodles and rice provision are well done and very light. It is available in capacious restaurants and kitchen carts alike. Although the soup is named for Manchuria, the soup does not resemble any that is normally base in Chinese or Manchurian cuisine. A fabulous Chinese soup that is quite easy to dish out – Remember to get consumable Spring Onions for this – makes all the difference.
Manchow soup is a Chinese-style soup popular in Indian Chinese cuisine due to its ease of brief and hot spicy taste. The ambience is good and soothing for a nice lunch or dinner, but the live music introduced to it is a real let-down. Our restaurant place is nice and clean, with middle aged southie waiters running around apace throughout peak hours. The hotel waiters are amused and ever cheeful to help you out with your order. Please acquirement online http://www.indomunch.com/ in NewYork city.
Soup Recipes.

keywords: Chinese Manchow soup vegetable,vegetable chinese manchow soup

Angelhair Soup with Chicken and Pine Nuts

No comments Sunday, September 18, 2011


Angelhair Soup with Chicken and Pine Nuts
Serves 4 | Prep 15 mins

INGREDIENTS
2 chicken breast halves, skinned and boned, about 250g total
100g fresh angelhair pasta
2 tablespoons Italian parsley
800ml chicken broth
2 tablespoons pine nuts
METHOD
1. Cut the chicken into thin strips. Cut the pasta into 1-inch pieces. Mince the parsley and set aside.
2. Bring the chicken broth to a boil in a covered medium saucepan over high heat. Add the chicken and reduce the heat to medium-high. Cook. stirring occasionally, until the chicken is almost cooked through, about 1 min. Add the angelhair pasta and cook until tender but still firm, 2 min longer.
3. Meanwhile, place the pine nuts in a small, dry frying pan over medium heat. Cook, stirring occasionally, until golden brown, about 3 min.
4. To serve, spoon the soup into bowls and garnish with the pine nuts and minced parsley

Pumpkin Soup

No comments Saturday, August 27, 2011


Pumpkin Soup
Serves 5 | Prep under 30 mins

INGREDIENTS
300g of pumpkin, skinned
100g of russet potatoes
1 clove garlic, skinned
2 tablespoons of butter
50ml of whipping cream
800ml of chicken stock
Salt to taste
Pepper to taste
Parsley for garnishing 
METHOD
1. Cube pumpkin and potatoes to a medium size.
2. Heat butter over medium fire, add garlic, pumpkin and potatoes.
3. Cook for 5 minutes, then add chicken stock, salt and pepper. Bring the mixture to a boil.
4. Cover and reduce heat. Let it simmer for 15 minutes.
5. Place pumpkin mixture in a blender and blend until smooth.
6. Serve soup with cream, garnish with parsley. 

A lighter french onion soup | Allegra McEvedy

No comments Thursday, August 25, 2011


A lighter french onion soup | Allegra McEvedy
This soup uses chicken stock instead of the standard veal stock, thus saving you the angst of having veal bones in your life and the hassle of making stock for eight hours. The result? A decidedly lighter and less brown-tasting soup.
Serves 4
150g haricot beans
50g unsalted butter
900g onions, sliced
1 tsp dried oregano
1 tbsp wholegrain mustard
3 tbsp white wine vinegar
1 bunch of thyme, tied with string
1.5 litres light chicken stock
50g parmesan, grated (plus a piece of rind if you have one)
A squeeze of lemon juice
2 tbsp parsley, lightly chopped
1 Soak the haricots overnight. 2 The next day, melt the butter in a pan and add the sliced onions. 3 Cook gently for 20-30 minutes, until soft and starting to caramelise, then stir in the oregano, mustard, vinegar and some seasoning. Lob in the bunch of thyme too and simmer until all the vinegar has reduced away – just a few minutes. 4 Drain the haricots, tip them into the onions, cover with the stock and bring to the boil. Toss in the rind of the parmesan now, if you have it, to infuse the flavour. 5 Once the soup has come to the boil, skim off the froth, reduce the heat to a simmer, and cook until the beans are soft and tender. This may take anywhere between 1-2 hours (it depends how old the beans are). 6 When you're sure the beans are cooked, check the seasoning and make sure you are happy with the thickness (simmer it down to thicken, add some water to thin).7 Remove the rind and bunch of thyme. Stir in half the grated parmesan and finish with a light squeeze of lemon juice. Sprinkle with the chopped parsley and the remaining cheese once it's in the bowls.

Baked Potato Soup

No comments Monday, August 22, 2011


Baked Potato Soup
Serves 4 | Prep 45 mins

INGREDIENTS
1 medium bulb of garlic, with half a centimetre cut off the top
6 large baking potatoes, rinsed and pierced
4,5 cups of chicken broth
Half a teaspoon of freshly ground pepper
Crumbled cooked bacon (optional)
Shredded cheddar cheese (optional)
Sour cream (optional)
METHOD
1. Heat the oven to 200 degrees Celcius. Wrap the whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake garlic for 45 minutes, or until soft when squeezed. Remove and let cool. Continue baking potatoes until tender when pierced, for about another 15 minutes.
2. Unwrap garlic and squeeze pulp from bulb into a large pot. Peel 3 of the hot potatoes, add to garlic in pot and mash until nearly smooth.
3. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook until hot, stirring occasionally. Meanwhile, cut remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and cook until heated through. Serve with some or all of the optional accompaniments listed above.

African Celebration Soup

No comments Thursday, August 18, 2011


African Celebration Soup
Serves 6 | Prep 25 mins

INGREDIENTS
50g butter
2 medium onions, chopped
3 stalks of celery, chopped
2 tablespoons of all-purpose flour
1 tablespoon of curry powder
1 cup of cooked chicken, diced
2 apples, peeled, cored and chopped
8 cups of chicken stock
1 bay leaf
1 cup of light cream, chilled
METHOD
1. In a large saucepan, melt the butter over medium heat. Add the onions and celery. Saute the vegetables until the onions are golden brown and the celery is soft. Stir in the flour and curry powder. Cook for 5 minutes.
2. Place the mixture in a blender or food processor. Add the chicken, apples and 1 cup of stock. Process until smooth. Return the mixture to the saucepan. Add the remaining 7 cups stock and the bay leaf. Increase the heat to high to bring the ingredients to a boil. 3. When the soup begins to boil, remove it from the heat, discard the bay leaf, and refrigerate the soup for at least 1 hour. Before serving, stir in the chilled cream

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