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Antoine's Cream of Mushroom Soup
Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter 20 medium Mushrooms -- sliced 1/4 cup Sherry 3 cups Chicken stock 2 cups Heavy cream 3/4 cup Sherry Salt and pepper (to taste) Chicken-Hazelnut Quenelles 2 tablespoons Hazelnuts; skins removed -- and chopped
To roast the hazelnuts you should place them on a sheet pan and put them in a 400øF oven for 2 to 3 minutes, or until the outside skin starts to break away. Rub the hazelnuts together so that the outer dark skins flake off. You do not want to toast them, you just want the skin to loosen up.
In a large skillet place the butter and heat it on medium high until it has melted. Add the mushrooms and saut�?them for 4 to 5 minutes, or until they are brown. Add the 1/4 cup of sherry and deglaze the pan. Add the chicken stock. Cook the ingredients on medium heat for 12 to 15 minutes, or until the liquid is reduced by 1/2.
In a small saucepan place the 3/4 cup of sherry. Cook it on medium high heat for 4 to 6 minutes, or until it is reduced by 3/4.
Add the reduced sherry, salt, and pepper to soup, and stir them in.
In each of 4 individual serving bowls place 3 of the Chicken-Hazelnut Quenelles. Ladle the soup on top. Sprinkle on the hazelnuts. |
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Autumn Curried Soup
Recipe By : NATHALIE DUPREE SHOW#ND7015 Serving Size : 12 Preparation Time :0:00 Categories : Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Stick butter 3 onions -- sliced 4 garlic cloves -- peel/chop 2 Tablespoons chopped fresh rosemary 2 acorn squash -- peeled -- seeded and cubed 3 Pounds carrots -- peeled/sliced 1 1/2 Tablespoons curry powder 2 Teaspoons ground cumin 1 Teaspoon ground coriander 1/4 Teaspoon ground cinnamon -- (1/4 to 1/2) Salt freshly-ground black pepper 1 Can solid packed pumpkin -- 16 oz 8 Cups fresh chicken stock -- or broth -- or canned Grated peel of 2 oranges -- (no white attached) 1/2 Cup orange juice 2 Cups heavy cream (optional)
In a large pot melt butter over medium heat. Add onions, garlic and rosemary, and cook until soft, about 5 minutes. Add squash, carrots and spices. Season to taste with salt and pepper. Cook for 15 minutes, stirring occasionally. Add pumpkin, chicken stock, orange peel and juice and cook until carrots are soft, about 20 minutes longer. Remove from heat and puree in batches until smooth. Return to pot, add cream if desired, and cook until just heated through . Adjust seasonings and serve hot. Yield 12 servings
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Avery Island Creamed Onion Soup
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Onions -- chop coarse 1 1/2 quarts Chicken stock 3 tablespoons Butter 1 teaspoon Sugar 6 tablespoons Flour 1 1/2 pints Light cream 1 teaspoon Salt 1 dash Tabasco 2 ounces Absinthe (Pernod) -- opt
Boil 4 of the onions in chicken stock 20 to 30 minutes. Saute remaining 2 onions in butter until transparent. Sprinkle with sugar and blend in flour, then add to stock. Add cream and continue simmering and stirring until thickened. Put through blender until onions are liquefied. Return to soup pot to reheat, simmering and stirring until desired thickness. Add Tabasco, pour into heated tureen with absinthe and garnish with paprika. Can be made in advance, refrigerted and reheated.
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Ay Chuhuahua Soup
Recipe By : CHEF DU JOUR JIMMY BANNOS SHOW #DJ9157 Serving Size : 8 Preparation Time :0:00 Categories : Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon roasted garlic puree 1 Tablespoon diced red onion 1 Tablespoon sliced scallions 1 Tablespoon diced yellow onions 1 Tablespoon diced red peppers 1 Tablespoon diced green peppers 1 Tablespoon diced yellow peppers 1 Teaspoon cumin 1 Teaspoon ground Mexican oregano 1 Pound Chorizo sausage -- cooked and crumbled 2 Quarts heavy cream 2 Cups chicken or vegetable stock 1 Cup shredded jalapeno 1 Cup shredded Chihuahua cheese -- plus more for garnis 1 Teaspoon cornstarch
Into a four quart stock pot, add roasted garlic, onions and peppers. Sweat vegetables until soft. Add spices. Let contents cook for five minutes. Add chorizo sausage, heavy cream, and stock. Cook for 45 minutes. Add jalapeno peppers and cheese and cook for five minutes . Add cornstarch and let cookuntil desired level of thickness is reached. Serve. Yield 8 servings
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Baked Potato Soup
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Potatoes 2/3 cup Margarine 2/3 cup Flour 1 1/2 quarts Milk Salt to taste Pepper to taste 4 Green onions -- chopped 1 cup Sour cream 2 cups Bacon -- crumbled 5 ounces Cheddar cheese -- grated Chives
Bake potatoes until tender (about 1 hour at 350 degrees). Melt margarine. Blend in flour with a whisk. Gradually add milk. Add salt and pepper . (Make a really thin white sauce.) Cut potatoes in half and scoop out meat . Chop 1/2 the skins. Whisk potato meat into hot white sauce, then add chopped onions and peels. Stir in sour cream, crumbled bacon and heat. Add cheese and stir until melted. Garnish with reserved cheese, bacon and chives.
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