BURNED TOAST SOUP
The cookbook author Jennifer McLagan developed this recipe for a simple toast soup, a rustic dish that stretches leftover bread into a comforting meal, after tasting an upscale version of it at a restaurant in Paris. She includes it in her 2014 cookbook, "Bitter: A Taste of the World's Most Dangerous Flavor." The recipe requires thorough and severe toasting: The bread should turn black along its edges and deep brown all over. Use thickly sliced bread, so it's not carbonized all the way through, and the ratio of burned bread to deeply toasted bread will work in your favor. Once the bread soaks up the bacon-infused stock and is blitzed with milk and mustard, all of its intense, smoky flavor will mellow.
Provided by Tejal Rao
Categories dinner, lunch, soups and stews, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small stockpot or Dutch oven, cook bacon over low to medium heat until cooked through but not crisp. Reserve a few pieces of bacon for garnish, if desired. Pour the chicken stock over the bacon, bring to a simmer and remove from heat. Let stand for 20 minutes.
- Toast the bread slices under a broiler or in a toaster, allowing them to blacken on the edges and turn deep brown all over. Add toast to the stock, ripping it up if it does not fit in the pot. Let stand for 10 minutes so the toast can soak up the stock.
- Meanwhile, heat the milk in another pan until it steams, then add it to the pot. Add mustard and vinegar, season with salt and pepper. Use an immersion blender to purée the mixture until smooth or transfer to a blender to purée, then return to the pot. Heat gently. When hot, whisk in the butter until it disappears into the soup. Add salt and pepper to taste, garnish with reserved bacon.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 11 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
TOASTED SOUP
This recipe from Lidia's Italy sounds so easy and so satisfying. A garlicky broth-based soup with croutons. Yum.
Provided by under12parsecs
Categories Clear Soup
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, brown the garlic and flour in heated oil, stirring constantly over low heat, 3-5 minutes.
- Add the chicken stock and mix well, scraping all the flour from the sides of the pan. Simmer 20 minutes, skimming occasionally. Pass the mixture through a sieve, discarding the garlic and any lumps of flour.
- In a clean pan, bring the mixture to a boil and slowly add the beaten eggs, continuously beating with a fork during the process. Return to the boil, remove immediately from the heat, and serve with croutons and freshly ground pepper.
Nutrition Facts : Calories 331.9, Fat 14.5, SaturatedFat 3.1, Cholesterol 133.6, Sodium 558.2, Carbohydrate 33.6, Fiber 1, Sugar 5.3, Protein 15.4
TOASTED OATS
This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain.
Provided by Mother of Many
Categories Grains
Time 21m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with tin foil, if desired.
- Spread oats in a shallow layer on a cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned, stir occasionally.
ROASTED BUTTERNUT SQUASH SOUP
Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
- To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
- Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g
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