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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Salsa de aji – ecuador

Ingredients

2 lg tomatoes, seeded, chop fine
1 med onion, chopped fine
1 tbsp cilantro, chopped
4 lg chiles, aji, seeds and stems removed
1/2 cup water
Salt to taste

How to prepare

Combine the tomatoes, onion and cilantro in a bowl. Place the chiles, water and 3 tbsp of the tomato, onion, cilantro mixture in a blender or processor and puree until smooth. Add the chile puree to the remaining mixture and mix well. Salt to taste. Variations – ecuadorians are very fond of adding beans to their salsa. The most popular beans are the lupini, which are lg white beans about the size of lima beans. Just add the cooked beans directly to the salsa. Or, add 1 tsp peanut butter with the chiles in the blender and follow the above recipe. Substitute yellow wax hot chiles or jalapenos if the aji chiles are not available. Yield: 2 cups.

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1705 ad tomato sauce

Ingredients

3 tbsp extra virgin italian olive oil
2 cloves garlic, crushed & chopped
1 lb fresh, ripe whole tomatoes peeled and segmented
1/2 tsp salt
5 very large or 10 medium basil leaves, fresh and unbruised

How to prepare

Heat the olive oil over low heat in a heavy, non-reactive saucepan and add the chopped garlic and a grind or two (no more) of black pepper. Take care that the garlic doesn’t brown. After a minute (no more) add the tomatoes and stir with a wooden spoon. Break up the pulp evenly. Add the salt, stir, and let the sauce stew for about 6 – 7 minutes over a gentle heat. You don’t want to reduce the sauce at all. Wipe, but do not wash, the basil leaves. That may cause discoloration. Add them whole to the sauce and cook gently until the tomatoes are soft and the basil has released its flavor. Do not overcook. Remove from the heat, allow to cool and remove basil leaves. They should be dark and wilted. If you follow these directions exactly, and use only the finest ingredients, you will be very pleased with this sauce.

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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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