oblongmelon

Time for a new pot of soup for the week. Last week was Veggie..this week though it's going to be french onion. mmmmmmmmmm

Start:

One hot large kettle with lid
place one palm sized drop of olive oil in bottom of pot
thinly slice 4 large white sweet onions and drop into hot pot to sweat and start to caramelize..then add...
Add 3 quarts of beef broth (unsalted, and if possible -homemade) but if not use College Inn UNSALTED Broth.
2 cups of water-or more to stretch soup
Add 1/4th cup Worchestershire (sp?)sauce
black pepper
2 bay leaves.
Simmer for about 2 hours to start..then let cool.
re-warm and take a taste-THEN add salt if needed or to taste.
---place toasted Italian bread into bottom of bowl, add ladle of soup, and cover with gruyere(sp), smoked provolone, or mozzarella cheese..broil until cheese browns..
eat..
mmmmm...
enjoy swollen fingers and bloated stomach from the sodium in the worchestershire sauce and the cheese..lol

Airencracken

Marcus love soup. Mmmmmm. Do you have a potato leek recipe?

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CarolinaGal

Cream of Leek and Potato Soup (adapted from Julia Child)

Yield: 6 servings

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup sour cream
1/3 cup minced chives

In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor. (Do not puree too finely - you want to leave a little texture to the leeks!)
Whisk in the cream and reheat before serving. Top each serving with a dollop of sour cream and sprinkling of fresh chives.

CarolinaGal

In large pitcher, add these ingredients in this order:

2 soda cans size of V8 juice

1 large English cucumber, skinned and diced fine. If the seeds are very watery or woody, remove - otherwise dice together

4 medium very ripe tomatoes, skinned and chopped fine

1 jalapeno, chopped very fine

4 - 5 small green onions, chopped fine, or 1/2 red onion

3 T Worchestshire sauce

3 T Red Wine Vinegar

1 t Garlic Salt

Juice from 1/2 lemon

Salt and Pepper to taste

Mix together and stir well - just before serving, add:

3 medium ripe but firm avocadoes, chopped fine

Serve in soup bowls or cups, and top with:

Croutons

This soup is served cold and makes a large quantity. It should be kept only a couple of days. I like to make it on the weekends and enjoy for lunch, especially when I want to drop a couple of pounds. Of course, the better the quality of veggies, the better it tastes.

It seems to have the best texture when chopped by hand, but don't be afraid to pull out your blender and chop away. Try and keep a chunky texture. I do recommend chopping the avocado by hand and mixing at the end.

oblongmelon

sure do..

My Version:
for a LARGE POT
4 slices crisp drained bacon-chopped (IF YOU ARE VEGAN or don't like bacon-omit)
2 cans of evaporated milk and 1 quart of half and half
1 package full fat cream cheese
1 large can chicken stock (can be substitued for veggie stock if Vegan)
rinse two bunches of leeks well and remove the very top but not the entire green area..set aside
1/2 lb butter
1 cup corn starch slush (1/3 corn starch-add water to make one cup)
White or Yellow potatoes,peeled potatoes,diced
white or black pepper-your choice (I use black because I like the stronger flavor)
two tablespoons minced fresh parsley
pinch salt
1 small clove of garlic

In pot, add butter then garlic, then ,half and half, milk,cream cheese chicken stock and cornstarch mixture..heat slowly
cut roots off leeks and mince and dice into "small coins" add..
use the lower to mid portion of the the green section of leeks to mince and add to soup mixture (don't use the top part as it is too tough)keep heat at a low medium and let simmer..Add potatoes before soup gets TOO hot, as not to shock them by dropping them in scalding liquid..add bacon. Simmer slowly on LOW heat once the potatoes are in. Cooking at a high temp will curdle the milk products...Add pepper prior to serving. *you can omit the pepper but it makes it taste good
add salt
mince parsley and drop on top as garnish
enjoy with HOT CRUSTY BREAD

Markel

Don't you have a recipe that doesn't hold back on the fat content?

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stay low... keep moving...

oblongmelon

Of course I do..they are just not as fun.

and don't forget..it's all about the portion size..

Markel

I think my cholesterol went up by 10 points from just reading that recipe!

brainsmile

Why is it I keep thinking of the soup nazi?

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"Nobody beats Vitus Gerulaitis 18 times in a row." - Vitus Gerulaitis on beating Jimmy Connors after 17 failed attempts.

oblongmelon

Markel you'll be happy to hear that my Homemade Chicken noodle does NOT have alot of fat. Maybe I'll be nice and post my recipe...
High Cholesteral? Eat Nuts, and Olives..high blood sugar? Eat Cinnamon.

Markel

I was considering a trip that would have probably landed me at Binghamton in May (for Nate's NJCAA track nationals at Delhi), but because my daughter is due with her 3rd right about that time (meaning my wife will probably be taking off in the opposite direction) I'll probably be staying at home. Maybe next year... Keep the pot warm.

oblongmelon

The drive from the Binghamton Airport to Delhi is pretty nice..unless it's snowing. I don't know of any other way you'd get there..ps..they have a GREAT SCOTTISH FESTIVAL there every year..check it out sometime!

Markel

The nationals are May 8-10. Drive on up and cheer on Nate from CoD!