Soup | Rocky Mountain Woman

Posts Tagged ‘soup’

French Onion Soup

Written by Rocky Mountain Woman on February 27, 2013 – 1:02 pm -

This post is in honor of the letter “O” and part of Jenny Matlock’s Alphabet Thursday. For more original “O” posts, please click here http://jennymatlock.blogspot.com/

There is nothing quite like a bowl of hot soup on a cold winter’s night. This is one of my all time favorite soups to make (and eat!). The combination of toasted cheesy bread and brothy soup is irresistible.

Ingredient list:

1 1/2 lbs onions – peeled and sliced
3 oz butter
1 T paprika
bay leaf
1/2 cup flour
7 cups beef boullion
salt and pepper to taste
french bread and shredded cheese (swiss or mozzarella are my favorites)

Slice onions

Melt butter in large soup pot and saute onions slowly for about 2 hours

add flour and paprika, and saute for about 10 minutes more, stirring frequently

add bay leaf and bouillon or stock slowly, stirring constantly and then simmer for two hours, place in refrigerator for several hours or overnight

To serve:

Heat soup, fill ovenproof bowls with soup, top with bread

a good amount of shredded cheese and broil 3 to 5 minutes or until the cheese bubbles

serve with a glass of pinot noir!

Bon Appetit!!

xxoo,

RMW

Creamy Chicken Tortilla Soup

Written by Rocky Mountain Woman on October 20, 2012 – 6:46 am -

Barbara of Barbara Bakes has a new blog called Pressure Cooking Today http://pressurecookingtoday.com/. She asked me to do a guest post about one of my favorite pressure cooker recipes. I have read Barbara’s other blog, Barbara Bakes, http://barbarabakes.com/ for a long time and it is one of my very favorite blogs. I can’t tell you how many times I’ve read a post of hers and then got in my truck and driven 20 minutes to the nearest grocery store to buy the ingredients because I had to have whatever it was she was making RIGHT NOW!

I decided to make Creamy Chicken Tortilla Soup for my guest post. I think you’ll like it, especially if you like things a little spicy. It’s the perfect soup for this time of year. You can use up those last tomatoes and peppers from the garden, but still make something a little heartier for the cooler nights…

Ingredient list:

4 T vegetable oil
2 boneless, skinless chicken breasts
three or four anaheim peppers, roasted, peeled and seeded
1 jalapeno, roasted, seeded
2 cloves garlic
2 large onions, chopped
5 cups chopped tomatoes
chicken stock – 32 oz.
1 1/2 cups heavy cream
1 cup chopped cilantro
tortilla chips, queso blanco & sour cream for a garnish

Cook the chicken breasts for 20 minutes on high in the pressure cooker in about 1/2 cup of chicken broth, letting the pressure come down naturally

Set aside to cool

Heat the vegetable oil in pressure cooker on browning setting, add chopped onions, cook and stir until onions start to soften, about 5 minutes

roast peppers on a grill or in a hot oven, until blistered and slightly blackened, peel, seed and chop. Chop garlic also.

add the peppers and garlic to the onions and saute for a few more minutes

salt and pepper

then add tomatoes and stir until warm

Transfer to a food processor

pulse until smooth

transfer back to pressure cooker, add chicken broth and then bring back up to pressure for 20 minutes. Let the pressure release naturally.
Shred the chicken and add it to the soup

Stir in cream

and cilantro

serve with tortilla chips, queso blanco and sour cream…

You can add a few more peppers if you really like spicy food, or less cream to make it as spicy as you like. I would suggest starting with 1 cup of cream and then taste and if it’s too spicy, add a little more cream.

This soup will get your engine started!

xxoo,

RMW

The Matchmaker of Perigord

Written by Rocky Mountain Woman on March 9, 2012 – 8:17 am -

Sweet quick read, great for a snowy day or a long flight or anytime you want to visit another world, very different from your own (unless, of course, you live in a rustic French village)…

What happens to a barber when the people of his village begin to age (and grow bald), and those who still have their hair decide to go to a more stylish barber in another town? He becomes a matchmaker, of course!

There are so many lovely laugh out loud passages in this book! The conversations between the barber and the baker on their fishing expeditions where they try and one up each other with the elegance of their picnic baskets. The feud between two old women (one of whom is the barber’s mother) that leads to an assault by overripe tomatoes… I could go on and on, but really you should just read the book!

Some winter day, make this rustic, French vegetable soup and open a bottle of French wine, and sit down and spend an afternoon with the barber and his quirky village. You won’t regret it!

Soupe Villageoise from Le Cordon Bleu at Home:

I halved the recipe and it made enough for two meals for one…

Ingredient List:

1 small head of cabbage
6 T unsalted butter
2 lbs of leeks
8 cups chicken stock
salt and pepper from the mill
1 cup vermicilli
chervil or parsley for garnish

Bring a large saucepan of water to a boil. Remove and discard the large outer leaves of cabbage. Quarter the head and cut out and discard the hard central core.

Slice the cabbage fine and rinse in cold water

Add the cabbage to the boiling water and blanch for five minutes, then drain and rinse with cold water again

Heat 3 T of butter in a large skillet over low heat, add the cabbage and stir to coat with the butter. Cover and cook, stirring occasionally until the cabbage is soft, but not colored, about 15 minutes.

Meanwhile, prepare the leeks. Cut off the stringy roots at the base of each leek. Cut off the upper two thirds of the green tops. Starting about 1 inch down from the root end, insert a knife thorugh the white part of a leek and cut through to the top of the green. Rotate the leek and repeat the process so that the leek has been quartered lengthwise but is still connected at the root end. Repeat with remaining leeks. Rinse the leeks well in cold water. Drain and slice thin. Melt the remaining 3 T of butter in a large saucepan over low heat. Add the leeks, cover and cook, stirring occasionally, until soft but not colored. Add the cooked cabbage and stock. I veered away from the recipe here and added a sprig of fresh thyme