Now that we've turned on the heat (at least for one night), soup recipes immediately came to mind. Served with French bread or rolls and a glass of wine, they make a hearty lunch. Add a salad and you have a great light dinner. The French Onion Soup recipe is probably the most popular dish served at the Famous-Barr restaurants (part of the May Department Store group). Its popularity is so great that the frozen soup is even available (along with the cheese and bread) as a carry-out item in their gourmet food sections. This recipe takes some time to complete, but the finished product is extremely good and provides extra soup for the freezer.
This minestrone recipe appears to make enough for a small army even though it has never had a number of servings associated with it. The first time we ever made it, we incorrectly judged the total volume. As more and more ingredients were added, it became apparent that the pot we had chosen was much too small and we had to eliminate the macaroni. It was also obvious that this was not a typical "serves 8" type of recipe. You can easily serve 8 and still have leftovers.
The vegetable and cheese chowder is a wonderful one-dish meal, especially if you ignore the fat content. As with most soups containing vegetables, there is some flexibility in adding or eliminating ingredients. Don't leave out the green pepper - for some reason it is a crucial part of the overall taste. All of these soups can be made ahead and re-heated.
Ingredients:
1 1/2" slices of French bread (2-3 slices per serving)
Gruyere cheese, grated (1 1/2 oz per serving)
Slice onions into 1/8" thickness. In large soup pot, melt butter over low heat. Add onions and saute slowly for 1 1/2 hours. Add seasoning and flour and continue to cook over low heat for additional 10 minutes. Add beef broth and simmer slowly for 2 hours. Add wine and continue cooking 20 minutes. Remove bay leaf and season to taste. Can be refrigerated overnight.
To serve, heat soup and fill fireproof bowls (or individual casseroles) with 8 oz. soup, top with slices of French bread to cover and top with 1 1/2 oz grated cheese. Place bowls under broiler until cheese bubbles and turns golden brown (approximately 3-5 minutes). Freeze any unused soup. 16 servings.
Ingredients:
Soak and cook navy beans according to package directions. In large skillet over medium-high heat, saute bacon and beef until bacon starts to brown. Place bacon and beef in a very large soup pot, with remaining ingredients except beans, chick peas and macaroni. Bring to a boil, cover and reduce heat to a simmer. Cook for 1 hour, checking occasionally. Add more liquid if required. When meat is tender, add the beans, chick peas and macaroni. Let simmer 10-12 minutes (or until macaroni is tender). Minestrone is traditionally thick enough to hold a spoon upright. If you prefer a thinner consistency, add additional broth. 10-12 generous servings.
Ingredients:
*If using frozen peas, add with chicken broth rather than with remaining vegetables.
In large soup pot, heat butter over medium-low heat. Add vegetables and, stirring occasionally, cook, covered for 20-25 minutes or until vegetables are tender. Remove pan from heat and stir in flour. Mix well and cook for 2-3 minutes, stirring. Slowly add chicken broth to vegetable mixture. Bring to boiling, stirring constantly. Gradually add grated cheese and continue to heat until cheese is melted. Add milk and season to taste. If consistency is too thin, mix 1 TBS of cornstarch with 3 TBS water and add to soup. Stir over heat until mixture thickens. 6-8 servings.
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