French Onion Soup

1 stick (4 ounces) unsalted butter

6 cups thinly sliced Vidalia or Spanish onions

Kosher salt and freshly cracked black pepper 

1 tablespoon all-purpose flour 

1/4 cup dry sherry

5 cups beef stock 

6 sprigs fresh thyme 

1 cup grated Gruyere cheese 

12 thin slices baguette

In a large pot, melt the butter over medium heat.

Add the onions all at once and a small splash of water. Season the onions with salt and pepper.

Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast.

Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)

Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.

Preheat the broiler to finish the soup.

Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.

Toast or grill the baguette slices.

Ladle the soup into 4 soup crocks. Cover some baguette slices, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Pasta E Fagioli

1  tablespoon extra-virgin olive oil

3 ounces pancetta, or bacon, chopped fine

2 sweet italian sausages

1 medium onion, chopped fine (about 1 cup)

1 medium rib celery, chopped fine (about 2/3 cup)

4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping tablespoon)

1  teaspoon dried oregano

Other spices I added : Paprika, basil, adobo, and a couple of splashes of hot sauce.

1 tablespoon soy sauce

1 (28-ounce) can diced tomatoes with liquid—I only used1/2 of can

Parmesan cheese rind, one piece about 5 inches by 2 inches, discarded prior to serving (if you have it)

1 can (15 ounces each) cannellini beans,drained and rinsed

1 bunch of kale-Chopped

3 ½  cups low-sodium chicken broth

1 teaspoon table salt

8 ounces small pasta (ditalini, tubettini, conchigliette)

¼ cup chopped fresh parsley leaves

2  ounces grated Parmesan cheese (about 1 cup)

Heat oil in large Dutch oven over medium-high heat. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Remove pancetta, add sausage and cook, breaking up the sausage to small pieces, cook till cook through. Remove sausage from pan.

Add onion and celery to pan; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.

Add garlic and oregano, and other spices if wanted; cook, stirring constantly, until fragrant, about 1 minute.

Add 1/2 of the tomatoes (reserve remaining tomatoes and put in the soup if wanted), scraping up any browned bits from bottom of pan.

Add cheese rind and beans and chicken broth, Parmesan rind and soy sauce

Add a little salt (soy, parmesan and beans can be salty) taste to see how much salt to add) and pepper; increase heat to high and bring to boil.

Cook pasta according to directions in separate pot. I don’t like cooking my pasta in the soup.

Discard cheese rind.

Ladle soup into individual bowls; with added desired amount of pasta.

Lentil Soup

2 tablespoons olive oil

1 cup finely chopped onion

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

salt & pepper

1 pound lentils, pricked and rinsed

1 cup peeled & chopped tomatoes (canned)

8 cups chicken broth or enough to cover lentils

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp curry powder

1/2 tsp paprika

Heat pot over medium heat with the oil

Once hot onion, carrot, celery and salt and pepper. Cook until onions are translucent

Add lentils, broth, spices and bring to a boil. Taste check to see if any additional spices are needed.

Reduce to a simmer and cook till lentils are soft about 35-40 minutes.

Puree with a blender, food processor or stick blender till desired consistency reached.

Sausage and White Bean Soup

Olive oil

2 cloves garlic, minced

1 Pound sweet or mild Italian sausage (I used mild), casings removed

1 can (28 oz) Italian peeled tomatoes

1 Can (15 oz) Cannellini Beans (white kidney beans) drained and rinsed

1 Cup diced onion

1 Cup diced green pepper

1 Cup diced carrots

1 Cup Diced celery

1 box Chicken Broth

Baby spinach (one or two handfuls) chopped

Salt and Pepper

Ground Cumin

Ground paprika

Ground cayenne (this adds heat/spicy so use just a little at a time)

Ground Ginger

Ground Italian Seasoning

Ground marjoram

You can also use Oregano, thyme, parsley and basil in place of Italian Seasoning.

Rice-cooked

Red wine (about 1/4 Cup)

Heat olive oil in large saucepan over medium heat, add sausage breaking it up, cook until done and browned on the outside. Remove the sausage and set aside

In the same pot over medium heat, add onions, peppers, carrots, celery and cook until translucent. Add garlic cook for a minute or two until you can smell the garlic. Add some spices (Salt, pepper, Italian seasoning, paprika, cumin, ginger and cayenne. I think I just shook a little out) and cook until fragrant.

Add the sausage back to the pot, add the red wine and cook until it is cooked out.

Add chicken broth (enough to cover and make it a soup), add beans, add the tomatoes (crush them as you add them. You can add as many or as little as you would like, I used about 3/4 of the can). Let simmer until the vegetables are soft. (check seasonings and add more if needed)

Add the spinach if using and continue to cook until it is wilted and warm.

Serve over rice and with Parmesan cheese.

Chicken Tortilla Soup

• 1 Cup celery, diced

• 1 Cup red onion, diced

• 1 Cup red pepper, diced

• 1 Cup green pepper, diced

• 2 Tablespoons chipotle in adobo sauce (start with ½ teaspoon and add to taste)

• 1 Cup roasted and shucked corn

• 1 Cup garbanzo beans drain and rinse

• 2 Tablespoons chili powder

• 2 Tablespoons chopped garlic

• 2 Tablespoons cilantro chopped

• 1 Cup diced tomato

• 1/3 Cup tomato paste

• Cooked chicken shredded

• Chicken stock to make a soup consistency

Sauté all vegetables in olive oil.

Add dry spices, chipotle and remaining ingredients.

Bring to boil.

Reduce to simmer.

Simmer at least 2 hours.

If let stand overnight tastes better

Sausage Soup

• 2 Pounds sweet sausage (1-2 pounds)

• 2 Cloves minced garlic

• 2 Medium onions chopped

• 1 Large can crushed tomatoes

• 3 Cans beef broth

• 1 Cup red wine (start with less depends on taste)

• 1 Tablespoon basil leaves

• ½ Teaspoon oregano leaves

• 1 Tablespoon chopped parsley

• Spinach

• 1 Cup water

• Rice-Cooked

• Parmesan cheese

Cook Sausage and drain.

Add all ingredients except spinach, rice, and cheese.

Simmer for 2 hours.

Add spinach, cook for 15 more minutes.

Cook rice

Serve soup over rice with parmesan cheese

New England Clam Chowder

• ¼ Pound salt pork, cubed

• 2 Medium onions, diced

• 2 Cans minced clams (Gordon)

• 2 Tablespoons flour

• 3 Cups diced potatoes

• 1 Teaspoon salt

• 1 Stalk minced celery

• ¼ Teaspoon pepper

• 2 Cups milk or cream

• 1 Teaspoon butter

In a 3 quart sauce pan over medium heat, cook salt pork, till light brown.

Add onions, cook 5 minutes.

Add water to clam juice to make 2 cups of liquid.

Stir flour into onion mixture, till mixed.

Add clam/water.

Cook till thick.

Stir in potatoes, celery, salt, and pepper.

Cover and cook 10 minutes.

Add clams, milk, and butter.

Cook till milk is heated.

Serve

Cheesy Broccoli Soup

• 1 Large Head of broccoli, finely chopped

• 1 Medium onion, chopped

• 2 Stalks celery, chopped

• 1 Cup flour

• 1 Cup butter

• 9 Cups chicken broth

• 1 Pint cream

• 1 ½ Cups cheddar cheese, shredded

• Salt and pepper

Melt butter and add onions and celery.

Sauté until tender.

Add flour and stir, cook 5 minutes.

Add chicken broth and broccoli, simmer for 35 minutes.

Add cream, cheese, salt and pepper.

Reduce heat and simmer 15 minutes.

Stir often