Dark Days Update – Week 5

 

 

 

I had written out 80% of this post and then, somehow, managed to lose it – sigh. So here’s an abbreviated version because the Tarantella Toddler will be waking up any moment and will demand my full attention, not to mention both hands…

Soup, soup and more soup this week! It’s been unusually cold and snowy in Vancouver this week, so hot, comforting bowls of soup have been welcome respites from the chill. Enjoy!

French Onion Soup

2 ounces of butter
1 pound of onions, sliced
1/2 clove garlic, crushed
1 teaspoon flour
4 cups beef chicken stock
salt and pepper to taste
2 ounces of Gruyere Swiss cheese, grated slices
1 teaspoon Dijon mustard
4 slices French stale bread

Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.

 

After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.

Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.

Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.

Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.

 

Potato Leek Soup

2 tablespoons Unsalted Butter 1 pound Leeks, white and pale green parts only, thinly sliced and cleanedwell 1 tablespoon Kosher Salt 2 tablespoons Flour 2 quarts Water and/or chicken stock 11/2 pounds Russet Yukon Gold Potatoes, peeled and diced washed and quartered 1 cup Whipping Cream milk chopped Chives, for garnish (optional)

Preparation:

Heat a soup pot over medium heat. Melt the butter and then add the leeks and salt. Sauté until the leeks are tender (but not brown) and then sprinkle the leeks with the flour. Cook for another minute to get rid of the raw flour taste. Add the water and potatoes to the pot. Bring to a boil. Lower the heat and simmer, partially covered, for 40 minutes until the vegetables are tender.For a rustic soup, leave the vegetables as is or mash with a fork or potato masher.For a more refined soup, scoop the potatoes and any large pieces of leek into a food processor with a little of the soup broth. Pulse until smooth and return the vegetables to the pot puree mixture with a handheld mixer. Add the cream just before serving. Garnish each bowl with chives.

 

 Borscht – Mom’s Recipe

• 6 carrots, shredded
• 2 onions, chopped
• 15 medium size fresh beets, cubed
• 4 C shredded cabbage
• 6 potatoes, cubed
• 1 quart stewed tomatoes
• 1 quart chicken broth
• 1/4 lb butter
• salt and pepper to taste
• 3 Tbsp vinegar
• 2 tsp sugar
• 3 tsp dill

Put cubed beets into 4 cups water, add salt, pepper, vinegar, chicken broth and stewed tomatoes. Cook for 30 minutes or until beets are soft. Cook potatoes and carrots together, drain and mash. Add to beets. Saute onions, cabbage and dill in butter, add potato-beet mixture and more liquid, if necessary. Leave it chunky, or puree with a hand mixer. Serve with a dollop of sour cream.

Taratella Toddler...cold and ready for a warm bowl of soup.