As the seasonal temperatures plummet, the need to crank up the heater multiplies. What’s a quick way to knock the chill off without adjusting the thermostat? Thaw from the inside out with a piping hot bowl of soup! Wrap your hands around a bowl of the warm goodness and feel the chill in the air melt away. Our Town Magazine invites you to let these hearty, homemade comfort foods keep you toasty this winter.
French Onion Soup
Submitted by: The Blended Bakery
Makes 4 to 6 servings
INGREDIENTS:
6 sweet onions, large, roughly chopped
4 tbsp. Extra Virgin Olive Oil
2 tbsp. unsalted butter
1 tsp. of sugar
Salt to taste
2 tbsp. minced garlic
8 c. beef stock
1/2 c. dry white wine
1 tbsp. thyme
1/2 tsp. black pepper
Provolone cheese
DIRECTIONS:
1. Peel and slice onions
2. Add EVOO and butter to a 5-6 quart pot on medium heat. Then split the EVOO and butter mixture into two separate portions.
3. Add onions and begin the caramelization process, stirring often, until the onions are softened (about 15 to 20 minutes).
4. Add the remaining EVOO and butter mixture and increase the heat to medium high for 20 to 40 minutes.
5. Add in the sugar, salt, and thyme, and cook until the onions are brown.
6. Add in the minced garlic and cook for about a minute.
7. Deglaze the pot with a dry white wine of your choice, being sure to scrape the bottom of the pot to capture the brown bits.
8. Add beef stock to the pot and bring it to a simmer. Cover the pot and reduce heat, still maintaining a simmer for about 30 minutes.
9. Add salt and pepper to taste.
10. To serve the soup, add to an oven-safe cup or bowl, float a toasted crostini and cover with provolone cheese.
11. Place the bowl in the oven to melt and brown the cheese.
Serve and Enjoy!
Indian Squaw Soup
Submitted by: Joe Cribb, Cribb’s Sandwich and Sweet Shop
INGREDIENTS:
1 1/2 lb. ground beef
1 medium onion, chopped
3-15 oz. cans whole kernel corn, undrained
1-15 1/2 oz. can tomato sauce
3 medium potatoes, peeled and diced
Salt and pepper to taste
1/3 c. sugar
DIRECTIONS:
1. Cook the meat and onions together until brown
2. Drain most of the grease, leaving some in a large pot.
3. Pour all of the corn (do not drain) and the tomato sauce into the large pot.
4. Add potatoes and sugar.
5. Add salt and pepper to taste.
6. Cook until the potatoes are tender.
Serve and Enjoy!
Tomato Basil Soup
Submitted by: Azmi Jebali, Mediterranean Cafe
Makes 8 servings
INGREDIENTS:
8 Roma tomatoes
4 cloves of garlic
1/2 yellow onion
1 tsp. salt
1 tsp. black pepper
1/2 tsp. Italian seasoning
4 tsp. of fresh pesto sauce
6 c. chicken stock
4 c. heavy cream
DIRECTIONS:
1. Preheat the oven to 350°F and line a large baking sheet with
2. parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 Tbsp of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges begin to shrivel and the insides are still juicy.
3. Heat the remaining 2 tbsp. of olive oil in a large pot over
4. medium heat. Add the onions, garlic, and 1/2 tsp. salt; cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, heavy cream and seasonings and simmer for 20 minutes.
5. Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
6. Garnish the soup with basil leaves and shredded Parmesan. Serve and Enjoy!
