Bsc 1st semester-Soups recepies

Makes 8 servings.
                                              Potage Saint Germain
                                  

Ingredinets

• 2 medium sized leeks
• 1 onion, peeled and chopped
• 4 carrots, peeled and sliced thinly
• 3 cloves garlic, peeled and pressed or minced
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 2 pounds frozen (or fresh) peas
• 6 cups vegetable stock, bouillon or water
• 1/4 cup heavy cream
• salt to taste

Directions

1. Prepare the leeks by cutting off any tough green tops and the root ends. Slit the leek vertically through the green end and down an inch or two into the white end. Clean under running water, fanning the layers to get all the dirt and sand out. Slice the leeks into thin rounds.
2. Melt the butter in a large Dutch oven or similar sturdy pot on medium heat. Add the leeks, chopped onion, sliced carrots, pressed garlic   Cook on medium heat, stirring occasionally, for ten minutes. Stir in the thyme and pepper and then the peas. Stir to coat the peas and mix everything evenly.
3. Add the stock or water and bring to a boil. Turn the heat down so the pot is just simmering and cook for 30 to 40 minutes or until all the vegetables are quite tender. Let soup cool a little before processing in blender.
4. Working in small batches, process the soup in a blender until it is smooth, pouring the blended soup into a different pot as you go. Stir in the heavy cream, season to taste with salt and pepper, and return soup to heat to warm through.
5. To serve you can drizzle a little cream in a pretty pattern on top of the soup or try it with croutons.

                         

                               Crème du Barry(cream of cauliflower)

Prep time: 25 min
Cook time: 40 min

Ingredients

• 2 medium sized leeks
• 1 head of cauliflower
• 1/4 cup butter
• 1/4 cup all purpose flour
• 6 cups chicken stock or chicken bouillon
• 2 egg yolks
• 1/2 cup heavy cream
• salt and pepper

Directions

1. Begin by preparing the vegetables. Cut the tough green ends and the root ends off of the leeks, then slice vertically from the green part down into the white part, about 2 inches. Wash in running water, fanning the green tops out, until all dirt and sand are removed. Chop the cleaned leeks.
2. Remove the leaves from the cauliflower, and rinse under running water. Slice the head in two and then slice off the florets from the central stalk. Place the florets in a pot of cold water and heat just until the water comes to a full boil. Remove from heat and immediately drain, then rinse with cold water. Set aside about 1 cup of cauliflower for the decoration, breaking them into small florets.
3. In a large Dutch oven, or similar heavy soup pot, melt the butter, then add the chopped leeks. Cook, stirring occasionally for about 5 minutes, or until the leek starts to soften (without browning).
4. Add the flour and stir to coat the leeks completely. Add the stock or bouillon gradually, stirring continually with a wooden spoon to keep things smooth and blended (start very slowly and gradually add more as things blend). Bring the mixture to a boil, add the cauliflower, then adjust the heat so the soup is at a simmer (very low boil). Simmer for 30 minutes, or until the cauliflower is very tender.
5. Allow the soup to cool some, then process it in a blender, working in small batches and returning the soup to another pot. If you wish, you can strain the blended soup through a chinois for a very refined and smooth effect.
6. In a mixing bowl, whisk together the egg yolks and the heavy cream. Add one ladle full of warm soup and whisk to combine. Pour this mixture into the soup and warm on low heat to desired temperature. Do no boil the soup or the egg yolks will curdle. Season to taste with salt and pepper.
7. To serve place a couple of the reserved florets in each bowl, before pouring the soup on top. You can further decorate with paprika and chives if you wish.

                                                

                             Crème d'épinards(Cream of Spinach)

 

Preparation time: 15 minutes
Cooking time: 30 minutes

(Recipe time is a little longer if you are using fresh spinach that needs to be cleaned.)
Makes 4 servings.

Ingredients

• 1 pound spinach (fresh or frozen)
• 1 onion
• 2 potatoes
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 2/3 cup half and half
• salt and pepper
• optional toppings: croutons, Parmesan cheese, vinegar or lemon juice

Directions

1. If you are using frozen spinach, remember to defrost it several hours before you begin preparing the soup. If you are using fresh spinach, remove any tough stems or ribs and wash carefully.
2. Peel and chop the onion. Peel and dice the potatoes in 1/2 inch cubes.
3. Melt the butter in a large saucepan on medium heat. Add the onions and cook, stirring occasionally, until they are soft - about 6 minutes.
4. Add the diced potatoes and the chicken or vegetable broth. Bring to a boil and then reduce heat so the soup is at a simmer. Cook for 20 minutes or until the potatoes are quite tender.
5. Add the spinach and cook 5 more minutes. Use a blender to puree the soup, then return the soup to the saucepan on medium heat. (When using the blender be sure to never fill it more than half way and have your hand firmly on the lid before you blend.)
6. Stir in the half and half and season to taste with salt and pepper.
7. Heat through and then serve.

                       Cream of Carrot Soup
                            Potage de Crécy

 

Prep time: 20 min

Cook time: 25 min

Makes 4 servings.

Ingredients

• 2 tablespoons butter
• 1 onion, peeled and chopped finely
• 1 1/2 pounds carrots, peeled if needed and sliced thinly
• 1 large potato, peeled and sliced thinly
• 1 clove garlic, crushed
• 4 cups chicken stock
• 1/4 teaspoon pepper
• 1/4 cup whipping cream
• salt to taste
• chives, chopped

Directions

1. In a large sturdy soup pot (or Dutch oven), melt the butter on medium heat. Cook the onions, carrots, potato, and garlic in the butter for 5 minutes, stirring occasionally. Add the chicken stock and pepper and bring the soup to a boil. Turn the heat down so that the soup is just barely bubbling. Cover the pot and cook the soup for 30 minutes.
2. Remove the soup from the heat and allow it to cool enough so you can comfortably puree it in a blender. Work in small batches and watch out for hot splashing soup! Once it is pureed return the soup to a pot. You can also puree this soup using a stainless steel food mill for a very smooth soup.
3. When you are done pureeing all the soup, stir in the whipping cream and season to taste with salt and additional pepper. You can further season this soup with such things as powdered dry ginger, cumin, and curry. All of these flavors go very nicely with carrots. I also like a pinch of cayenne.
4. Heat the soup to serve. Serve in bowls and garnish with chopped chives.

                           Soupe à l'oignon(French onion soup)

 

6 servings.

Ingredients

• 2 pounds yellow onions, peeled and sliced into rings
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons flour
• 2 quarts of beef stock
• 1/2 cup of white wine
• salt and pepper
• loaf of French bread, cubed (and toasted if you want extra crunch)
• 1 1/2 cups of grated Swiss cheese

Directions

1. Cook the onions in the olive oil on medium heat until the onions caramelize (about 30 to 40 minutes).
2. Add the minced garlic and cook for one minute. Add the flour and cook for another minute.
3. Add the beef stock and wine and simmer for another 30 minutes.
4. To serve, ladle the soup into individual oven-proof bowls, making sure that everyone gets plenty of onions. Place cubes of French bread to cover and than sprinkle with cheese.
5. Bake in 350° F oven for 10 minutes, broiling for the last few minutes to brown slightly.

                      Cold White Bean Soup
                         Velouté de haricot

Makes 4 servings

• 2 shallots
• 2 - 15 ounce cans white beans
• 2 tablespoons sherry vinegar
• 1/4 cup olive oil
• 2 cups milk
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• salt and pepper

1. Peel the shallots and chop them in a food processor. Drain and rinse the beans completely (use a sieve) and add them along with the vinegar and olive oil to the shallots. Blend until you have a smooth puree.
2. Add the milk, cayenne pepper and cumin and blend again until you have a smooth liquid. If you think it is too thick, add a little water. Add salt and pepper to taste.
3. You can serve these with a little sprig of parsley or other herb to add color.

                      Cucumber Soup Recipe
                            Soupe au concombreMakes 4 Servings

Ingredients

• 1 cucumber, chopped
• 14 fresh mint leaves
• 2 cups buttermilk
• 2 tablespoons yogurt
• 2 tablespoons olive oil
• 1/2 teaspoon ground fennel seed (optional)
• salt and pepper

Directions

1. Reserve 4 mint leaves for the presentation.
2. Roughly chop the rest of the mint and place along with the chopped cucumber in a food processor. Blend until smooth.
3. Continue processing and add the buttermilk, yogurt and olive oil blending to a smooth liquid.
4. Add fennel seed and salt and pepper to taste.
5. Decorate with the reserved mint to serve.

                       Bell Pepper Soup
                      Crème de poivron

Makes 4 servings

Ingredients

• 3 red bell peppers
• 2 yellow bell peppers
• 4 garlic croutons (packaged)
• 6 ounces goat cheese
• 4 tablespoons olive oil
• salt and pepper
• basil leaves (for decoration)

Directions

1. Place the whole peppers on a baking sheet and bake for 25 minutes at 450°F. Turn them over half way through baking. When the skin blisters, remove them from the oven and place in a sealed paper bag for 15 minutes.
2. Peel the peppers and cut in half removing the seeds. Place in the bowl of a food processor.
3. Crumble 6 ounces goat cheese, reserving 2 ounces for the presentation and adding 4 ounces to the peppers.
4. Add the croutons and blend until mixture is a smooth puree. Slowly add the oil and 1 cup water and mix until smooth.
5. Add approximately one more cup of water to get the soup to the desired thickness. Salt and pepper to taste.
6. Serve with a basil leaf and the remaining goat cheese for decoration.

              

                                      Vichyssoise

 

6 servings

Ingredients

• 5 leeks, washed and chopped (use just the white part)
• 1 tablespoon olive oil
• 1 liter bouillon (chicken or vegetable)
• 4 potatoes, peeled and diced
• salt and pepper
• 1 cup milk
• 1/4 cup heavy cream
• 1 bunch chopped chives (for garnish)

Directions

1. Cook the leeks in the olive oil for five minutes, without browning. Add the bouillon,the potatoes, and season with salt and pepper. Simmer for about 20 minutes or until the potatoes are soft.
2. Remove from heat and let cool a bit. Pour the soup into a blender or food processor and blend until smooth. Pour it back into the pot, stir in milk and heavy cream, and simmer for five more minutes without boiling.
3. Let cool completely and than refrigerate for at least two hours. You can make it a day ahead and leave it to chill overnight in the refrigerator as well.
4. Serve cold with chopped chives for garnish.