FRENCH MUSHROOM AND SCALLION SOUP
This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.
Provided by spatchcock
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a large pot over moderate heat.
- Saute the scallions and garlic until tender but not too brown, about 5 minutes.
- Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
- Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
- Simmer covered for 5 minutes.
- Puree in batches using an electric blender or food processor.
- (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
- Reheat and serve garnished with chopped fresh herbs.
- Serve with a crusty loaf of French bread and a glass of wine.
CREAM OF SCALLION SOUP
Make and share this Cream of Scallion Soup recipe from Food.com.
Provided by - Carla -
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the onions.
- Cover and cook over a very low heat 10 minutes, or until onions are soft.
- Add the potatoes and the chicken stock.
- bring to a boil, cover nd simmer over a medium low heat 30 minutes.
- Cool soup slightly and purée in a blender or food processor.
- Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
- Stir in the lemon juice.
- Serve each bowl garnished with freshly chopped scallions from your garden.
Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4
SQUASH, BELL PEPPER AND SCALLION SOUP
Make a meal sunny with this soup packed with yellow squash and yellow bell pepper.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the drippings or oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, cayenne, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Add the squash and bell pepper and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and black pepper.
- Serve hot with a dollop of sour cream, some cilantro and a sprinkle of cayenne pepper.
OH SO GOOD FRENCH ONION SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
- Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.
SCALLION SOUP
Provided by Barbara Kafka
Categories easy, quick, weekday, soups and stews, appetizer
Time 38m
Number Of Ingredients 5
Steps:
- Combine scallions with 1 cup of the broth in a 2 1/2-quart souffle dish or casserole with a lid. Cover tightly with microwave plastic wrap or with lid. Cook at 100 percent power for 12 minutes in a 650- to 700-watt oven. If using plastic, prick to release steam.
- Remove from oven and uncover. Pour mixture into a food processor and puree. Pour back into souffle dish. Dissolve cornstarch in remaining broth and add to scallion mixture. Cover and cook for 8 minutes. If using plastic, prick to release steam.
- Remove from oven. Uncover, stir in salt and pepper and serve.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1653 milligrams, Sugar 7 grams
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