Soup is the ideal winter food. It’s soothing, full of warmth and keeps well. It’s also easy to prepare. These wonderful soup recipes are much loved by everyone.
This soup has deeply delicious flavors. All you need is three pounds of chopped onions, seven cups of beef stock, half a cup of dry white wine, eight slices of bread and a cup and a half of Gruyere cheese. Cook onions slowly in butter or oil for about an hour. Add white wine, and stock and cook for another half an hour. Toast bread. Top with cheese and keep under boiler until brown. Serve stock in each bowl and top with the toasts.
Make this rich tomato soup on a cold day and pair it with a grilled cheese. Place four cups of chopped tomatoes in a stock pot with an onion and two cups of chicken broth. Boil entire items for twenty minutes. Take the results and add to a food processor. Puree the results until the texture is smooth. Serve in individual bowls and top with your favorite fresh herbs.
Potatoes are a winter comfort food and ideal in soup. Chop a pound of bacon and cook. Reserve bacon grease. Take two stalks of celery, a chopped onion and two garlic cloves. Cook in the bacon fat. Take about eight potatoes and peel them. Chop them into bite sized pieces. Place the potatoes in the mixture. In a different pan, take three tablespoons of butter and mix with a fourth of a cup of flour. Add a cup of heavy cream and bring to a boil. Mix in with the potato mix and then puree. Serve cold or hot.
Chicken Soup With Rice
This is one soup that gets even better the second day. Start with a whole chicken and place in four cups of water. Chop up three carrots, three stalks of celery, and an onion. Add to the pot along with peppercorns, fresh dill and salt. Meanwhile, bring rice to a boil. Let the chicken broth cook for least three hours. Skim the fat as it cooks. Drain the broth. Let all sit for at least an hour in the fridge. Take the broth and serve with cooked rice, chopped up chicken and salt and pepper to your taste.
Mac and Cheese
This is a true favorite within our personal chef services. Cook four ounces of pasta and drain. Set aside. Mince a carrot, celery stalk and shallot in a food processor. Add a cup of chicken broth and bring the entire mixture to a boil. Add a cup of milk, six ounces of shredded cheddar, two ounces of butter and flour to the entire mixture. Continue bringing to a boil. Top the soup with grated Parmesan cheese and sliced tomatoes for color. Serve hot in each bowl or let cool.