Category:  Soups and Stews

I sure miss the onion soup from Au Petit Poucet Restaurant in Quebec (see January 14, 2013 post on this blog). The restaurant’s soup ingredients include Brandy and red wine. Inspired by this fact, I just had to make it that way, too. And I’m so glad I did – Bon Appetit!

Active Prep time: 20 to 25 minutes
Inactive Prep time (cooking): 50 to 60 minutes
Serves: 4 to 6

Ingredients:
4 tablespoons unsalted butter or olive oil
8 large yellow onions, peeled and thinly sliced
3/4 teaspoon granulated sugar
8 cups beef stock
2 cloves garlic, peeled and minced
1/4 cup Brandy liqueur
1/4 cup dry red wine
2 teaspoons Worcestershire sauce
2 bay leaves
1 sprig fresh thyme leaves
Salt and freshly ground black pepper, to taste
4 to 6 thick slices French baguette (slices should be 1 to 1-1/2 inches thick)
1-1/2 cups (5 to 6 ounces) grated Gruyère cheese
6 to 8 sprigs fresh, Italian flat-leaf parsley

1. Place a large (8-quart) saucepot on stove burner which is set on medium heat.

2. In the saucepot, melt the butter or heat the oil.

3. Stir in the onion slices and sauté the mixture for about 15 minutes or until onions are translucent and wilted. (Note: do not let onions turn brown. If this happens at the start, reduce heat.)

4. Add the sugar and continue cooking, stirring frequently, until onions are caramelized.

5. Stir in the stock, garlic, Brandy, red wine and Worcestershire sauce.

6. Bind the bay and thyme leaves with twine. Add the bundled herbs to the stock mixture in sauce pot. Simmer the soup for about 20 to 30 minutes. Stir in the salt and pepper, to taste.

7. Preheat oven broiler (top grill element).

8. Arrange bread slices on a baking sheet and place about 6 inches away from oven broiler. Broil the bread slices 2 to 3 minutes per side or until golden brown (stand by and watch this process carefully to avoid charring the bread).

9. Place 4 to 6 ovenproof bowls or crocks on a baking sheet. Discard the herb bundle from the soup. Ladle the soup and fill the bowls to 2/3 full.

10. Place a slice of toasted bread on top of each bowl. Sprinkle the soups evenly with the grated Gruyere.

11. Carefully set the baking sheet with the soup bowls 6 inches away from oven broiler element. Broil about 5 minutes, or until the cheese has melted and is golden brown.

12. Garnish each soup with a fresh parsley sprig and serve immediately.

Wine pairing suggestion: Bordeaux or Meursault (both reds).
Text and Photograph ©2013 Nancy DeLucia Real

In this quick recipe, beaten eggs, cheese, nutmeg and parsley are transformed into a gourmet Roman soup.

One of my favs, Stracciatella Soup derives from the Italian word “stracciato” or torn. It’s made by beating eggs with Pecorino Romano cheese and then whisking the mixture into simmering chicken broth. As the egg mixture cooks, it turns into “stracciatelle” or torn shreds. Together with the cheese’s sharp flavor, these simple ingredients turn into a soup that’s perfect on a cold, winter night.

How’s that for Roman comfort food?

Prep time: 7 to 8 minutes
Serves: 4 to 6

Ingredients:
2-1/2 quarts chicken broth (preferably homemade)
5 large eggs
2/3 cup grated Pecorino Romano cheese
Dash ground nutmeg
2 tablespoons finely chopped, fresh, flat leaf Italian parsley
Crusty Italian bread, sliced

1. In an 8-quart stockpot, bring the chicken broth to a boil and keep it simmering (this is a light boil).

2. Meanwhile, in a 3 or 4-quart mixing bowl, whisk the eggs until mixture is uniform.

3. Gradually whisk in the cheese and mix well.

4. Pour the egg mixture in a thin stream, constantly whisking, into the simmering chicken broth. In minutes, the egg mixture will turn into little torn shreds.

5. Add a dash of nutmeg and the parsley.

Serve immediately with crusty bread and chilled white wine.

Note: We recommend imported Pecorino Romano cheese because of its sharp bite. When purchased by the piece, the flavor of the cheese is sharper, especially when grated just prior to use.

Text & Photograph ©2011 Nancy DeLucia Real

On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I’ll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it’s served hot or lukewarm. Serve my carrot mango soup – a perfect light meal or first course for a summer lunch or dinner!

Active prep time: 20 to 25 minutes
Inactive prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

1. In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt.

2. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

3. Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes.

4. Purée the cooled soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl.

5. Return puréed soup to saucepot and bring to a boil.

6. Stir and add a little more water, until you reach the desired consistency.

7. Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.

Text & Photograph ©2011 Nancy DeLucia Real

As soon as my sweet tooth took over last month, my conscience immediately started dreaming up some lean menus for January 2011. Returning to the Santa Monica Canyon steps, telepathy has restored my dieting power (I know I’m not the only one who chowed down chocolates and gingerbread cookies). Once more, healthy and tasty soups are high on my recipe list. For this one, all you have to do is cut up a fresh carrot, a yam and some chard. Sit down, enjoy your home cooked meal and get right back on track!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
3 quarts (12 cups) vegetarian or chicken broth
1 medium carrot, peeled and cut into 1/4-inch thick slices
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch fresh chard (green, red or Rainbow variety), coarsely chopped
Salt and ground black pepper, to taste
1. In a 5 or 6-quart saucepot, bring the broth to a boil.

2. Add the carrot and yam pieces and cook on medium-high heat for 3 minutes.

3. Stir in the chard; cook for an additional 2 to 3 minutes. Add salt and pepper, to taste.

4. Serve as a chunky, leafy soup.

5. Alternatively, cool soup to warm and purée in batches. Return to pot and heat through.

Serve immediately with cheese toasts, bagel toasts or bread.

Wine pairing: Chilled Chardonnay or Pinot Grigio (white).

Text and Photographs ©2011 Nancy DeLucia Real

A few weeks ago, at the Santa Monica Farmers’ Market I heard someone ask, “How do you make okra?” This recipe is a wonderful response to that question. While all the vegetables marry well in the stewing, the sauce is the best part and should be picked up with some good Italian bread.

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
1/3 cup extra virgin olive oil
1 pound fresh okra, tops cut off and discarded
2 Japanese eggplants, cut into 1-inch pieces
1 pasilla pepper, stem and seeds discarded and flesh cut into thin strips
1 red bell pepper, stem and seeds discarded and flesh cut into thin strips
1 medium brown onion, coarsely chopped
2/3 cup vegetable broth
1 pound cherry tomatoes
Salt and pepper, to taste

1. Heat the oil in a 4-quart stockpot. Add the okra, eggplant, pasilla and bell pepper strips and stir fry on high heat, about 2 minutes.

2. Add the onion and cook on medium-high heat, stirring occasionally, 2 to 4 minutes.

3. Stir in the vegetable broth and cook on medium-high heat, 1 to 3 minutes. Add salt and pepper, to taste.

Serve with fresh Italian bread or steamed rice.

Note: This is a vegan recipe.

Text and Photographs ©2010 Nancy DeLucia Real