chicken broth Archives - CIA Foodies

Cream of Broccoli Soup

Mike — Thu, 21 Jun 2018 17:57:59 +0000

Makes 8 servings

Ingredients

2 lb broccoli, separated into stems and florets, stems peeled
1/4 cup olive oil
1 medium yellow onion, chopped
1 leek, white and light green parts, chopped
1 celery stalk, chopped
1/4 cup all-purpose flour
6 cups vegetable stock or chicken broth
1/2 cup heavy cream, warm
1 teaspoon fresh lemon juice
Kosher salt, as needed
Freshly ground black pepper, as needed

Directions

Reserve 1 cup of the nicest-looking small broccoli florets for garnish. Coarsely chop the remaining broccoli florets and stems.
Heat the oil in a soup pot over medium heat. Add the onion, leek, celery, and chopped broccoli and cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.
Add the flour and cook to make a blond roux, stirring frequently with a wooden spoon until the flour is well-coated and the mixture is lightly golden, about 5 minutes. Gradually add the stock or broth to the pot, whisking well to work out any lumps. Bring the soup to a simmer and cook until flavorful and thickened, about 45 minutes, stirring frequently and skimming as necessary.
Meanwhile, bring a large pot of water to a boil. Prepare a large bowl of ice water. Add the reserved broccoli florets to the boiling water and cook just until tender, 3 to 4 minutes. Using a slotted spoon, remove the florets from the pot and plunge them into the bowl of ice water. When cool, drain and reserve.
Strain the soup and reserve both the solids and the stock or broth. Purée the solids in a blender or food processor, adding broth as needed to facilitate puréeing. Combine the purée with enough of the reserved broth to achieve the consistency of heavy cream. Strain the soup through a fine mesh sieve, if desired.
Return the soup to the pot and bring to a simmer over medium heat. Remove the soup from the heat and stir in the cream and lemon juice. Season with salt and pepper.
Serve immediately, garnished with the reserved florets.

The post Cream of Broccoli Soup appeared first on CIA Foodies.

Minguichi (Chile and Cheese Soup)

Mike — Thu, 25 Aug 2022 18:09:48 +0000

Makes 6 servings

This soup, from Michoacán in Western Mexico, is perfect at the end of summer when the tomatoes and corn are at their best, but it’s just as flavorful in the winter, and even quicker to make from canned tomatoes and frozen corn. If you wish, you can stir the cheese into the entire pot of soup just before you serve it, but we like the way the heat of the soup melts the cheese while you eat it.

Ingredients

3 cups seeded and quartered plum tomatoes
1 tablespoon canola oil
2 teaspoons butter
2 cups minced onion
2 teaspoons minced garlic
4 cups corn kernels, thawed if frozen
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups Chicken Broth
2 roasted poblano chiles, peeled, seeded, cut into strips
1/2 cup milk
1/2 cup heavy cream
5 oz queso manchego

Directions

Purée the tomatoes through a food mill or in a blender and reserve.
Heat the oil in a soup pot over medium heat. Add the butter and melt it. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and translucent, 8 to 10 minutes. Add the corn and sauté until heated through, 5 to 6 minutes.
Add the puréed tomatoes and simmer for 5 minutes. Season to taste with salt and pepper. Add the broth and continue to simmer until the corn is tender and the soup is flavorful, 10 to 12 minutes. Add the roasted poblano strips and simmer until they flavor the soup, about 5 minutes. Add the milk and cream and simmer until heated through, about 5 minutes.
Remove the soup from the heat. Divide the cheese equally between 6 warmed soup bowls. Ladle the hot soup over the cheese and serve at once.

The post Minguichi (Chile and Cheese Soup) appeared first on CIA Foodies.

Onion Soup Gratineé

Mike — Thu, 21 Jun 2018 19:13:49 +0000

Makes 8 servings

Ingredients

1/4 cup olive oil or vegetable oil
4 yellow onions, thinly sliced
2 garlic cloves, minced
1/2 cup brandy
6 cups beef or chicken broth, warm
1 sprig fresh or 1/2 teaspoon dried tarragon, 4 sprigs parsley, 1 bay leaf, and 1 clove peeled garlic, wrapped in cheesecloth and tied with kitchen twine
Salt, as needed
Freshly ground black pepper, as needed
8 slices French bread (about 1/4-inch thick)
1 cup shredded Gruyère, plus more as needed

Directions

Heat the oil in a soup pot over medium-low heat. Add the onions and cook, without stirring, until they begin to brown on the bottom. Increase the heat to medium, stir, and continue to cook, stirring occasionally, until the onions are deeply caramelized to a dark golden brown and very soft, 30 to 45 minutes. If the onions begin to scorch, add a few tablespoons of water.
Add the garlic and continue to cook for 1 minute more. Add the brandy and stir to deglaze the pan, scraping up any browned bits from the bottom of the pan. Simmer until the liquid has nearly evaporated, 2 to 3 minutes.
Add the broth and the tarragon sachet and bring to a simmer. Cook, partially covered, for 45 to 60 minutes, skimming any foam that rises to the surface. Remove and discard the sachet. Season with salt and pepper.
Serve immediately, or cool and refrigerate to allow the flavors to develop.
To serve, preheat the oven to 350°F. Ladle the soup into 8 individual ovenproof onion soup crocks. Top each crock with a slice of bread and sprinkle with grated cheese, covering the bread completely and coming to the edges of the crocks. Set the soup crocks in a large baking dish and add enough boiling water to the baking dish to reach two-thirds of the way up the sides of the crocks, making a water bath. Bake until the soup is thoroughly heated, if needed, and the cheese is lightly browned, 10 to 15 minutes.

The post Onion Soup Gratineé appeared first on CIA Foodies.