French Onion Soup

What is better on a chilly day than French Onion Soup? This one is from Patricia Wells. It’s amazing! Use a stainless steel pan to roast the onions in for a quick clean up.

1 lb sweet white onion, sliced thi

2 c dry white wine

2 tbsp butter

6 c beef stock, preferably homemade

6 slices of sourdough

2 c shredded gruyere

Preheat oven to 425.

In a 12 inch stainless steal skillet, add onions, butter and wine. Cook for 45 minutes until moist of the moisture is absorbed, stirring several times.

Heat broiler.

Bring the stop to a simmer.

Distribute the onions amount 6 deep, oven proof bowls, pour in stock, top with slice of bread and cheese

Place soup bowls on a baking sheet and boil until cheese is melted.

Serves 6.

French Onion Chicken Thighs

This smelled so good I forgot to snap a picture! This is stup? It’s more than chicken and not quite a soup. The carmalized onions really take the flavor deep! Serves 4.

  • 1 tbsp unsalted butter
  • 1 of chicken thughs
  • 3 large yellow onions, sliced thin
  • 1/2 tsp salt and pepper
  • 1/2 c dry white wine
  • 1 1/2 c beef or chicken broth
  • 2 tsp thyme
  • 1 c grated Gruyere

In a slow cooker on sauté mode, heat the butter, then add the chicken and brown on each side. Remove to a plate.

Add onions, salt and pepper and cook continue to sauté until carmelized, stirring frequently. About 20 min.

Add remaining ingredients except cheese and cook on high for 2 hour or low for 4 hours.

When it’s done, shred chicken and serve topped with cheese.

Zucchini and Ginger Soup

This is from Patricia Wells. It is perfect for a hot day, just make it in the am and let it chill all day.

  • 2 tbsp olive oil
  • 1 small onion, sliced thin
  • Salt
  • 1 tbsp minced fresh ginger
  • 2 lbs zucchini, sliced thib
  • 1 1/2 quarts chicken or veggie stock
  • Creme fraiche for garnish

Heat the oil in a large pot over medium heat, add the onion and salt and cook for 5 minutes until soft. Add the ginger and cook for 1 minute. Add the zucchini and stock, and bring to a low boil, then reduce to a simmer and cook for 10 minutes.

Use an immersion blender and puree soup.

Serve chilled with a dollop is creme fraiche.

Serves 8.

Chilled Beet Gazpacho

This is another Patrica Wells winner, okay all her recipes are amazing! I added a spoonful of sour cream.

1 lb beets, steamed

4 cloves garluc

1 onion peeled

2 tsp dijon mistarr

1 tbsp best quality sherry vinegar

Salt

Chives for a a garnish

Place all ingredients in a large blender with 2 c of water and purée till smooth. Chill for 2 to 24 hours. Garnish with chives.

Serve 4. 0 ww pp

Broccoli Soup

This soup is so good and healthy!

  • 1 quart reduced sodium chicken broth, or vegetable broth
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, chopped
  • 5 c broccoli florets
  • 3 tbsp sour cream, plus optional more for garnish
  • ground black pepper to taste
  • 1/2 cup sharp cheddar cheese, shredded

In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.

Add broccoli and pepper and cook, covered, 10 more minutes.

Add sour cream and puree soup with an immersion blender.

Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

Serves 4 – 6

Curried Coconut Soup

This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!

  • 2 tbsp butter or oil
  • 1 sweet onion, sliced thin
  • Salt
  • 1 1/2 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 28 oz can tomatoes
  • 1 can light coconut milk

In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.

Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.

Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.

Serves 4 – 6.

Canh – Vietnamese Shrimp Soup

  • After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
    • 1/2 onion, sliced thin
      1 tbsp oil
      1 lb mushrooms, sliced thin
      Salt
      1 tbsp fish sauce
      3 bunches baby bok choy, chopped
      8 oz spinach
      2 c shredded carrot
      2 tbsp grated ginger
      1 lb shrimp, sliced down the middle
      3 scallions sliced thin
      1/4 daikon radish, sliced thin
  • Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown.  Stir in 6 cups of water. Then season the liquid with salt and fish sauce.

    Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.

    Top with scallions and daikon.

    Serves 4 – 6.

    Heirloom Tomato Broth with Tarragon

    This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!

    • 2 lbs heirloom tomatoes, cored and cut into small pieces
    • 1 quart chicken stock
    • 1 tsp salt
    • 1/2 c fresh tarragon, minced

    In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.

    Serves 6.

    25 calories, 1 g fat, 1 G protein

    Zuk and Basil Soup

    This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

    • 1 tbsp olive oil
    • 2 onions, sliced thin
    • Salt
    • 2 lb of zuks, rinsed, cut into small pieces
    • 1 qt chicken stock
    • 1/2 c firmly packed Basil

    Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

    Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

    Serves 8.

    Coconut and Red Lentil Soup

    This is so good! It is from Crazy Sexy Kitchen!

    • 1 1/2 tbsp cumin seeds
    • 1 tbsp coriander seeds
    • 1 tbsp olive oil
    • 1 tbsp cayenne pepper
    • 1 onion, diced
    • 1 1/2 c red lentils
    • 4 c vegetable stock
    • 1 can lite coconut milk
    • 2 tbsp minced ginger
    • Salt and pepper to taste
    • 2 tbsp lemon zest
    • Juice of 2 lemons
    • 1/2 bunch cilantro, chopped
    • 1 avocado, diced

    Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.

    Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.

    Serve with avocado on top.

    Serves 8.