BRITISH ONION SOUP
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
- To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium
ONE-OF-EACH SOUP
Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
Provided by Gourmet Test Kitchen
Categories Soup/Stew Milk/Cream Blender Dairy Onion Potato Apple Banana Curry Celery Winter Simmer Gourmet
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).
- Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.
ONION SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.) When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.
BANANA AND ONION SOUP
When I make this I do not pass it through a sieve or cheesecloth. Instead I use a stick blender to puree it. The result is a very thick "soup" that really could be used to replace mashed potatoes as a side dish. Another one found in my great banana recipe search.
Provided by Ambervim
Categories Low Protein
Time 30m
Yield 1 Batch
Number Of Ingredients 7
Steps:
- Boil all ingredients together for about 25 minutes.
- Pass through a sieve and put soup back in stew pan, boil for 1 minute, then serve.
- OR.
- Use a stick blender to puree. This result will be quite thick and could easily be used as a side dish instead of mashed potatoes.
Nutrition Facts : Calories 1322.1, Fat 43.7, SaturatedFat 26.7, Cholesterol 129.4, Sodium 487.9, Carbohydrate 225.5, Fiber 25.9, Sugar 105.3, Protein 28.8
BANANA CURRY SOUP
Make and share this Banana Curry Soup recipe from Food.com.
Provided by Steve P.
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop the bananas.
- Melt the butter in a pan and sweat the onion for 5 minutes.
- stir in the curry powder and cook for about 30 seconds.
- Add the stock, bananas, lemon juice and salt to taste.
- Bring to the boil.
- Cover and simmer gently for 15 minutes.
- Process the soup in a blender and stir in the cream.
- Check seasonings and return to the pan.
- Reheat to serve.
BANANA PEPPER SOUP
DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit.
Provided by CarrieM5323
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
- While sauteing: halve, clean and coarsely chop banana peppers.
- Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
- Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
- Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
- Keep stirring.
- Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
- Add Parmesan- then salt and pepper to taste.
- Serve and Enjoy.
SPICY BANANA SOUP
Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.
Provided by Marlitt
Categories Oranges
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and dice onion.
- Clean and dice the chili pepper.
- Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
- Add orange juice, zest, and 2 cups vegetable broth.
- Stir in the ketchup.
- Cover pot bring to boil, low heat to medium and cook for 5 minutes.
- Add two of the bananas to the soup and puree.
- In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
- Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
- In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
- To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
- Enjoy.
Nutrition Facts : Calories 308.2, Fat 15, SaturatedFat 7.2, Cholesterol 1.2, Sodium 746, Carbohydrate 43.9, Fiber 5, Sugar 24.4, Protein 4.4
COMFORT FRENCH ONION SOUP
Mother Martin's restaurant in Montreal, Canada makes the best onion soup ever - more savoury than sweet! This recipe is the closest to it that I've ever tasted & came from a French Canadian friend who lived in Quebec City. The number of servings will depend on the size of your bowls & the thickness of the French bread. Use Swiss or Gruyere if you prefer -its your choice ..... Bon Appetit!!!
Provided by CountryLady
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute onions in butter until limp.
- Add flour, salt, pepper, garlic & sugar.
- Cook over medium heat, stirring constantly, for about 5 minutes.
- Add parsley flakes, thyme, beef stock, chicken stock& wine.
- Simmer for 45 minutes.
- Add Cognac.
- Toast French bread & place in the bottom of ovenproof soup bowls.
- Sprinkle generously with Parmesan cheese.
- Ladle soup into bowls.
- Top with Mozzarella cheese (thin slice or grated).
- Place under broiler until cheese melts & soup bubbles.
Nutrition Facts : Calories 207.2, Fat 9.7, SaturatedFat 2.1, Cholesterol 1.8, Sodium 680.6, Carbohydrate 15.8, Fiber 1.6, Sugar 5.8, Protein 4.6
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