November 15, 2013

Recipes: Rib-sticking soups to ward off the chill

Try these five flavorful ideas from local chefs and others.

(Continued from page 2)

Makes: ½ gallon


1/4 cup carrots, small diced

1/4 cup celery, small diced

1/2 cup white onion, small diced

1/8 cup garlic, minced

1/4 oz 90/10 olive oil

2 ounces vegetable base

½ gallon water (hot)

10 ounces crushed tomatoes

10 ounces cannellini beans (not strained)

¼ bunch kale, stemmed and cut in bite size pieces

2 tablespoons fresh thyme, chopped

2 tablespoons fresh oregano, chopped


1. Place your oil in a pot over medium heat. Once hot, add in all of the vegetables and sweat until they are tender.

2. Add hot water and the vegetable base. Whisk until the vegetable base is thoroughly mixed in.

3. When the mixture comes to a boil, add the tomatoes and stir well and let simmer for about 10 minutes.

4. Once simmering for 10 minutes, turn off the burner and then add the cannellini beans and chopped kale; let stand for 15 minutes.

5. Add the thyme and oregano; stir and let stand for another 15 minutes.

6. Season with salt and pepper.

Adding Chorizo:

1 link chorizo (sliced in bite size pieces)

1. In a sauté pan add a small amount of oil.

2. Once oil is hot, add in desired amount of chorizo. Let the chorizo cook until crispy on each side.

3. Add to heated soup and serve.

Courtesy photo

French Onion Soup with Swiss Cheese

From “Junior’s Home Cooking” by Alan Rosen and Beth Allen

All it takes is one spoonful to know that Junior’s onion soup is something special. And they’ve been making it the same way since the 1940s, when Grandpa Harry was running the Enduro Steak House on the very spot where Junior’s flagship restaurant stands today. The soup cooks begin by sautéing white onion slices in plenty of butter, slowly and gently, until they are soft and translucent. Then they add a rich stock . . . Junior’s makes their own every day, but a good quality store-bought one works, too. Next comes a generous splash of sherry, followed with some slow simmering. Now the soup is ladled into individual crocks, topped off with one or two large croutons and a couple of slices of Swiss, then popped under the broiler, just until the cheese melts. It’s brought to the table still bubbling hot.

4 pounds Spanish onions

1⁄2 cup (1 stick) unsalted butter

1 tablespoon sugar

6 cups beef broth or stock, plus extra if you like (homemade or store-bought)

2 tablespoons dry sherry

2 to 3 tablespoons concentrated beef soup base or granulated bouillon

1 teaspoon kosher salt, plus more to taste

1⁄2 teaspoon ground white pepper, plus more to taste

1⁄2 cup (1 stick) unsalted butter

1 teaspoon garlic salt

Eight 3⁄4-inch-thick slices French baguette or four 3⁄4-inch-thick slices bread (country white or Club Rye Onion Loaf on page 196)

Eight 1-ounce slices deli-style Swiss cheese (see The Junior’s Way)

4 scallions (green part only), cut 1⁄4 inch thick on the diagonal (optional)

1. Peel the onions and cut into thin slices, 1⁄8 to 1⁄4 inch thick, using the medium disk of a food processor or by hand. Separate the slices into rings.

2. Melt the butter in a large soup pot over medium-low heat. Add the onions and sugar and sauté slow and easy until the onions are soft, translucent, tender, a deep golden brown in color, and their edges have browned. This will take about 45 minutes. Do not rush this step by raising the level of heat.

3. Add the broth, increase the heat to high, and bring to a full boil. Add the sherry and 2 tablespoons of the beef soup base, the salt, and pepper. Reduce the heat to a slow simmer and cook, uncovered, for 30 minutes, adding more broth if you like your soup extra-soupy. Taste the soup and add more beef base, salt, and/or pepper if you like.

(Continued on page 4)

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