Garlic Soup

from: Food & Wine, February 1997
Makes 6 servings

2 tbsp. peanut oil
1 leek, white and tender green, halved lengthwise and cut into 1 inch pieces
1 medium onion, coarsely chopped
8-10 small garlic cloves, peeled and crushed
2 cups chicken stock
1 lb. potatoes, peeled and cut into 2 inch chunks
Salt and pepper to taste
2 slices of white bread, crusts removed, cut into 1/2 inch cubes
1 tbsp. canola oil
Finely chopped chervil, chives, tarragon, parsley or basil

PREHEAT oven to 400 degrees. In a large saucepan, heat the peanut oil. Add the leek, onion and garlic and cook over medium-high heat, stirring occasionally until softened, 2 minutes.

ADD chicken stock, potato chunks, 1 tsp. salt, 1/2 tsp. pepper and 2 cups of water and bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, 20 minutes.

IN a medium bowl, toss bread cubes with canola oil. Spread cubes on a baking sheet and toast in oven for about 6 minutes or until golden.

STRAIN the soup into a clean saucepan. In a blender/food processor, puree the vegetables with a little bit of the liquid until smooth. Return the puree to the pan and stir in the milk.

BRING the soup to a simmer over medium-high heat. Season with salt and pepper and serve. Garnish with the croutons and chopped fresh herbs.

Sausage Bean Soup

from: Taste of Home, Collector's Edition

3/4 lb. Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 oz) butter beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz) diced tomatoes, undrained
1 can (14 oz) beef broth
1 tbsp. minced fresh basil or 1 tbsp. dried basil
2 tbsp. shredded parmesan cheese

IN a large saucepan, cook sausage, onion and garlic until sausage is browned, drain.

ADD beans, tomatoes, broth and basil. Cover and simmer for 10 minutes.

SPRINKLE each serving with shredded parmesan cheese.

Makes 4-6 servings. Serve with Italian Grilled Cheese Sandwiches!!

Chicken Tortellini Soup with Garlic Bread

My friend, Luanne, printed this recipe and kindly gave me a copy. I adjusted a couple things (listed below) The original recipe can be found here: http://www.fox8.com/lifestyle/thatslife/wjw-chicken-tortellini-soup-recipe,0,4217888.story.

Since I pulled chicken out of the freezer to make today, I figured something different would be nice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 6 servings

You will need:

2 (48 oz) chicken broth
1 (16 oz) cheese tortellini (frozen)
6 oz. baby leaf spinach, (a small bunch will do)(fresh)
1 small onion, chopped
1/2 cup celery, chopped
1 cup carrots, chopped
1 cooked whole chicken, skinned and deboned (or 4 skinless, boneless chicken breasts)
4-5 Tbsp. butter
2 Tbsp. olive oil
Salt & Pepper to taste

IN a large stockpot over medium heat, add olive oil, onions, celery and carrots (in that order). Saute for three (3) minutes then add the broth and bring to a soft boil.

ADD cooked chicken and frozen tortellini and cook for 5-10 minutes.

ADD spinach and butter.

SERVE with garlic bread (optional).

NOTE: I used boneless, skinless chicken seasoned with garlic and onion powder, salt and pepper and it was cut into chunks. I also added freshly grated parmesan cheese to each serving. It really tastes great!!

French Onion Soup

from: marthastewart.com

Prep Time: 20 minutes
Total Time: 2 hours
Makes 8 servings

10 medium yellow onions (about 4 1/2 lbs), halved, peeled and thinly sliced
2 tbsp. olive oil
2 tbsp. sugar
1 tsp. dried thyme
Coarse salt and ground pepper
3 cans (14 1/4 oz each) chicken broth
3/4 cup dry red wine

For Cheese Toast (Optional)

4 slices toasted multigrain bread
4 oz. sliced swiss cheese

PREHEAT oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.

TRANSFER onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.

DEGLAZE the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)

MAKE the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.

TO serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

THIS soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.