Hearty Soups from Rudy

[Guest guest]

* Exported from MasterCook *

 

DUTCH FARMER'S CHEESE SOUP

 

Recipe By :Bon Appétit March 1995

Serving Size : 6 Preparation Time :0:00

Categories : All Soups and Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter -- (1/2 stick)

1 1/2 pounds russet potatoes -- peeled, diced

1 1/2 pound cauliflower -- trimmed, cut into florets

1 pound carrots -- peeled, sliced

1 large onion -- chopped

4 cups canned vegetable broth -- (or more)

~*~*~*~

6 slices French bread -- 1 inch thick

12 ounces Gouda cheese -- wax removed, cheese sliced

 

 

Melt butter in heavy large Dutch oven over medium-high heat. Add potatoes,

cauliflower, carrots and onion; sauté until onion is golden brown, about 7

minutes. Add 4 cups broth; bring to boil. Reduce heat; simmer until

vegetables are tender, adding more br

oth if soup is too thick, about 30 minutes. Season to taste with salt and

pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to

simmer before continuing.)

 

Preheat broiler. Transfer soup to large broilerproof bowl or individual

broilerproof soup bowls. Arrange bread slices atop soup. Place cheese

slices over, covering bread completely. Broil 6 inches from heat source

until cheese melts and is golden, watchin

g closely to avoid burning, about 2 minutes. Serve immediately.

 

 

Source:

" www.epicurious.com "

 

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Per serving: 1667 Calories (kcal); 37g Total Fat; (20% calories from fat);

60g Protein; 271g Carbohydrate; 85mg Cholesterol; 3370mg Sodium

Food Exchanges: 17 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 6 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

POTATO AND GARLIC SOUP WITH HERBS

 

Recipe By :Bon Appétit May 1995

Serving Size : 4 Preparation Time :0:00

Categories : All potatoes

Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil (preferably extra-virgin)

1 cup chopped onion

4 cups canned low-salt vegetable broth

2 pounds russet potatoes -- peeled, cut into 1/2-inch pieces

6 large garlic cloves -- peeled

1 bay leaf

1/4 cup minced chives or green onions

2 teaspoons minced fresh thyme or 3/4 teaspoon dried

 

Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté

until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf;

bring to boil. Reduce heat to medium-low; cover and simmer until potatoes

are very tender, about 20 minutes

.. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at

a time, about 20 seconds per batch (do not overprocess). Return soup to

same saucepan. Season to taste with salt and pepper. Simmer until heated

through. Ladle soup into bowls. Spr

inkle with chives and thyme and serve.

 

 

 

Cuisine:

" Americana "

Source:

" www.epicurious.com "

 

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Per serving: 201 Calories (kcal); trace Total Fat; (1% calories from fat);

5g Protein; 46g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : Here is our adaptation of aigo bouido, the restorative Provençal

garlic soup. Simmering the garlic tames its bite. A green salad and crusty

bread round out the meal.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

PRIDE OF ERIN SOUP

 

Recipe By :Jinx and Jefferson Morgan Reservations for Two: An Irish

Farm Holiday

Serving Size : 6 Preparation Time :0:00

Categories : All Greens

potatoes Soups and Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1 pound cabbage -- cored, quartered

2 tablespoons butter -- (1/4 stick)

1/2 cup chopped onion

1/2 cup grated peeled russet potato

1/2 teaspoon ground mace

2 tablespoons all purpose flour

2 1/2 cups milk

2 1/2 cups canned low-salt broth

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons freshly grated Parmesan cheese

 

Place cabbage in large bowl. Pour enough boiling water over to cover. Let

stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into

thin shreds.

 

Melt butter in heavy large saucepan over low heat. Add onion; sauté until

tender but not brown, about 10 minutes. Add cabbage and potato, stir 5

minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and

broth. Bring mixture to boil, stir

ring frequently. Reduce heat to medium-low and simmer until vegetables are

tender, about 20 minutes. Cool slightly.

 

Puree soup in batches in blender until smooth. Return soup to same

saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and

chill.)

 

Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and

Parmesan and serve.

 

 

Cuisine:

" Irish "

Source:

" Bon Appétit June 1995 www.epicurious.com "

 

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Per serving: 122 Calories (kcal); 8g Total Fat; (53% calories from fat); 5g

Protein; 10g Carbohydrate; 24mg Cholesterol; 104mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

Rudy Leon

Ph.D. candidate

Department of Religion

Syracuse University

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