Famous Barr’s French Onion Soup

Ingredients

5 lbs unpeeled onions
1/2 cup butter
1 1/2 tsp freshly ground black pepper
2 tbsp paprika
1 bay leaf
7 (about 16 oz) cans beef broth
1 cup dry white wine, optional
3/4 cup allpurpose flour
caramel coloring – optional
2 tsp salt
french baguettes
swiss or gruyere cheese

How to prepare

Peel onions and slice 1/8″ thick. Melt butter in a 6 qt (or lgr) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. Stir in pepper, paprika and bay leaf; saute over low heat 10 min. more, stirring frequently. Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 min.. Leftover soup can be frozen. Yield: 4 qts; 16 servings

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Spicy country vegetable soup

Ingredients

6 cups chicken stock or water
3 med tomatoes, peeled and chopped (about 1 1/2 cups)
2 med carrots, thinly sliced
1 med onion, thinly sliced
1/2 med green bell pepper, thinly sliced

1 10 oz package frozen cut green beans
1 6 oz can tomato paste
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup frozen whole-kernel corn
1 tsp salt

1/2 tsp ground white pepper
1/2 tsp hot pepper sauce (optional)

How to prepare

In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally. Makes 6 main-course servings

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Cream Of Artichoke Soup

Ingredients

1 can artichoke hearts
1 cup juice from artichokes
water (add if necessary)
10 oz can chicken broth
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 tsp thyme
1/8 tsp pepper
1/2 cup green onions, chopped
2 cup light cream

How to prepare

Simmer artichoke hearts, broth, lemon juice, onion, green onion, thyme and pepper with one cup fluid from artichokes, approx. 20 min. Blend in cream and correct seasonings if necessary. Serves 4 to 6

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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ARTICHOKE BISQUE

Ingredients

8 tbsp flour
16 oz butter
6 cup beef stock
2 celery rib, finely chopped
3 lg onion, finely chopped
1 bn scallion, finely chopped
2 bay leaves
1/4 tsp thyme
2 cl garlic, minced
28 oz artichoke hearts, undrained
salt & pepper, to taste
1/4 tsp tabasco
1 cup wine, white, dry
4 oz light cream
2 tbsp parsley, minced

How to prepare

Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 min, stirring constantly. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic. Let simmer 45 min.
Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water. Cook at a low simmer for another 30 min. Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer. Do NOT boil. The bisque is now ready to serve.
Sprinkle a bit of parsley over the bisque in each plate. With a slice of French bread, it’s a Creole treat for your bon appetit.
Recipe from Leon E. Soniat in his “Creole Kitchen” column in the Times-Picayune

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Cavanagh’s cream of poblano soup

Ingredients

3 6″ corn tortillas, + more for garnish
2 tbsp flour
1/2 tsp chili powder
1 tbsp cumin
1/2 tsp each: salt and black pepper
2 tbsp canola oil
1/2 cup finely diced onion
1/2 cup finely diced poblano pepper, + more for garnish
1/2 tsp chopped garlic
2 tbsp butter
3 cup chicken stock
1/2 cup half-and-half
1/8 cup roasted chicken, chopped
1/2 cup shredded monterey jack

How to prepare

Cut 3 tortillas into ninths, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. Place oil in stockpot over medium-high heat. Add onion, 1/2 cup poblano pepper and garlic. Saut

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Garlic soup – skordozoumi

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt
2 eggs, beaten until very frothy

Salt and pepper

How to prepare

Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6.

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Kaki dofujiru (oyster and bean curd miso)

Ingredients

1 1/3 pints first soup stock
1 tbsp red miso
4 tbsp white miso
1 piece fried bean curd (aburage)
8 oz bean curd (momen tofu), cut into 1″ cubes
16 oysters, rinsed in salted water, shelled
1 oz cilantro, chopped
1″ piece ginger root, peeled, grated
Japanese pepper (sansho)

How to prepare

Heat soup stock, add miso pastes, mix until smooth. Cut fried bean cure into strips (1/4″) and add to soup with the cubed tofu and oysters, and simmer until oysters are just plump, less than one minute. Remove from heat; add parsley and pour soup into 4 bowls. Garnish with grated ginger and sansho.

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Split green pea and potato soup

Ingredients

8 oz split peas, washed and drained
2 med potatoes, peeled and chopped
4 1/2 cups chicken stock
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
3 tbsp parmesan cheese, freshly grated

How to prepare

Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.
Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6

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