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Creamy Tortilla Soup

Tis the Season for Soup

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January is National Soup Month

In honor of this soup-y celebration, come down to Amador Vintage Market for a steaming bowl of Creamy Tortilla Soup  (pictured above). If you can’t make it into the Market, we would love to share a few of our favorite soup recipes with you.

 

Tis the Season for Soup

The winter months are ideal for making large batches of soup. You may choose to cook for a crowd and finish the pot in one night. Or you can enjoy one bowl and freeze the rest for another rainy day.

 

Two soups are featured below. Ribollita is a traditional peasant Tuscan soup best enjoyed the next day. French Onion is a classic bistro soup made by slowly caramelizing onions, adding a rich broth and plenty of gooey cheese. Both soups are made better with bread. Buon Appetito ! / Bon Appétit !

 

Ribollita Traditional Tuscan Soup
Ribollita Traditional Tuscan Soup

Ribollita Soup

  By Beth Sogaard  , ,

January 10, 2018

This soup means "boiled again" referring to the peasant roots of eating the soup over many days.

  • Yields: 8 servings (4 quarts)

Ingredients

1/2 lb dried cannelleni beans

3 bay leaves

3 tbsp minced pancetta

1 small leek, white and light green parts only, cleaned and diced

1 medium yellow onion, peeled and diced

3 cloves garlic, peeled and minced

2 stalks celery, diced

1 large carrot, peeled and diced

6 leaves fresh sage

3 quarts beef stock

1 bunch black tuscan kale, stemmed and roughly chopped

1/2 cup italian flat leaf parsley, chopped

8 slices rustic bread, toasted or grilled

Directions

1Soak beans overnight in cold water in the refrigerator. Drain. Place the beans and the bay leaf in a soup pot or dutch oven and cover with cold water. Bring to a boil, reduce heat and simmer for approximately 2 hours, or until tender throughout. 15 minutes before the beans are done, stir in 2 tablespoons kosher salt. Drain the beans, set aside, then wash the pot.

2Return the pot to a medium heat and add the 3 tablespoons olive oil. Stir in the pancetta, leeks and the onion and a sprinkling of kosher salt and saute for 5 minutes. Add the celery, carrot and sage leaves and cook for 10-15 minutes longer, or until the vegetables have softened and the onions are translucent. Reduce the heat if it starts to brown.

3Add the beef stock and bring to a simmer. Simmer the soup for 30 minutes, stirring occasionally.

4Stir in the kale and half of the reserved beans. With the other half of the beans, make a puree in the food processor, blender or through a food mill. Stir into the soup along with the parsley. Simmer for 10 more minutes.

5Taste the soup at this point and add some more salt and some freshly ground pepper as needed. At this point the soup would traditionally be cooled and stored over night.

6The next day, (or later the same day) bring the soup back to a simmer. Place a slice of toasted bread in each bowl and ladle the soup over. Garnish with excellent olive oil drizzled over the top.

If you have the time, make the soup the night before you plan to serve it ~ you won't be disappointed!

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French Onion Soup
French Onion Soup

French Onion Soup

  By Beth Sogaard  ,

January 10, 2018

The much loved, gooey cheese, bread and onion gratinée

  • Yields: 6 servings

Ingredients

2 tbsp butter

2 tbsp vegetable oil

2 lb yellow onions, peeled and thinly sliced

2 tsp kosher salt (or to taste)

1 tsp chopped garlic

1/2 cup sherry or marsala, or use brandy

10 cups beef or chicken stock

2 bay leaves

1/2 tsp freshly ground black pepper

24 French baguette slices

2 cups shredded gruyere or emmenthaler cheese

Directions

1In a heavy dutch oven or deep saute pan, melt the butter over medium-high heat. Stir in the onion slices and the kosher salt and let cook undisturbed for a few minutes to brown nicely. Stir and let brown again, continuing until the onions are caramelized and softened, about 15-20 minutes.

2Stir in the garlic, then deglaze the pan with the sherry, scraping any browned bits up from the bottom of the pan. Stir in the stock, bay leaves and black pepper and bring to a boil.

3Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes or until the onions are very, very tender. Remove the bay leaves and adjust the seasoning if needed.

4Meanwhile, toast the baguette slices in an oven at 325 degrees until toasted and golden, about 10 minutes. Turn the oven up to 400 degrees.

5Place two pieces of bread on the bottom of 6 oven proof bowls, or in one large oven proof serving bowl. Sprinkle with some of the cheese and ladle some of the onions over the top. Cover with two more slices of bread and then fill the bowls with onions and broth, sprinkling the remaining cheese over the top.

6 Place the bowls on a baking sheet and bake in the preheated oven for 20 minutes, or until the cheese is melted and browned on top. You can also brown the cheese under the broiler.

Take your time with the onions - the caramelization can go wrong quickly!

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AUTHOR - Beth Sogaard

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