Soup!
May 9th 2009 12:32
There is a certain level of comfort to be found, coming home to find a pot of soup gently simmering away on the back of the stove. As the leaves turn, my cravings grow. From a nourishing broth to a rich creamy Veloute, from a light aromatic consomme to a deep flavoursome gazpacho. Soup is one of those wonderful dishes that is versatile enough to fit all moods and seasons.
Below is a recipe for a french onion soup, although the Italians do a soup that is very similar I like most people associate this wonderous broth with the french.
You will need;
12 brown onoins
4 cloves
2 litres chicken stock (or water)
6 sprigs thyme
200 ml white wine
gruyre cheese
crusty fresh bread
Some soups have a reputation all of there own, this is soup is one of them. I have often had people tell me that without the Gruyre croute this soup is nothing. I would never go that far, but some purists would.
The most important thing to in making this soup is technique. The onions must be sliced very thinly, if you set up your chopping board under the extraction fan in your kitchen you will find it far easier to achieve this. Once the onions are sliced heat a generous amount of olive oil in a large heavy based saucepan, about a 100ml should do it. Once the oil is hot add the thinly sliced onions, at first you will need to keep them moving be careful not to let them burn on the bottom, as the onions cook down they will begin to darken, let them catch, but be very careful not to let it burn. Scrape the caramelized onion of the bottom of the pan with a wooden spoon whilst stirring, continue allowing the onions to catch then scrape etc, until the onions have become quite dark and sweet. Add the garlic and thyme, once the garlic is cooked, Add the white wine, this is called to De-Glaze , reduce the wine until it resembles a thin syrup. Add the chicken stock (or water) bring to the boil, then reduce heat and simmer gently for at least an hour, if not 2. season with salt and pepper just before serving. Toast your bread and melt the cheese on top, drop the toast into the soup and serve immediately. Enjoy!
Below is a recipe for a french onion soup, although the Italians do a soup that is very similar I like most people associate this wonderous broth with the french.
You will need;
12 brown onoins
2 litres chicken stock (or water)
6 sprigs thyme
200 ml white wine
gruyre cheese
crusty fresh bread
Some soups have a reputation all of there own, this is soup is one of them. I have often had people tell me that without the Gruyre croute this soup is nothing. I would never go that far, but some purists would.
The most important thing to in making this soup is technique. The onions must be sliced very thinly, if you set up your chopping board under the extraction fan in your kitchen you will find it far easier to achieve this. Once the onions are sliced heat a generous amount of olive oil in a large heavy based saucepan, about a 100ml should do it. Once the oil is hot add the thinly sliced onions, at first you will need to keep them moving be careful not to let them burn on the bottom, as the onions cook down they will begin to darken, let them catch, but be very careful not to let it burn. Scrape the caramelized onion of the bottom of the pan with a wooden spoon whilst stirring, continue allowing the onions to catch then scrape etc, until the onions have become quite dark and sweet. Add the garlic and thyme, once the garlic is cooked, Add the white wine, this is called to De-Glaze , reduce the wine until it resembles a thin syrup. Add the chicken stock (or water) bring to the boil, then reduce heat and simmer gently for at least an hour, if not 2. season with salt and pepper just before serving. Toast your bread and melt the cheese on top, drop the toast into the soup and serve immediately. Enjoy!
| 60 |
| Vote |
Comments (2)
Add Comments
Read More
