WHAT!? Where has the month of January gone, if you are like me, this year is taking off way too quickly for my tastes! As a child time seemed to stand still and as an adult I would like to sometimes "get off the ride" and go back to the time of my childhood when everything seemed so far away and I was always told I needed to get more patience (no need for it now, huh?)
For my family this week is not only the last week of January but also our "week of lasts" until we leave on our Disney vacation next Sunday. Today was the last time we would be in church for 2 weeks and tomorrow will be the last Monday the kids have to go to school until we get back...etc
It has been so cold lately, even today sitting here in the sun room, I just can't get warm, so let's make soup this week, shall we? What kinds of soup do you like to make this time of year?
French Onion Soup
2 pounds onions, sliced very thinly
3 tablespoons butter
2 oz Calvados (brandy or cognac may be used as a substitute)
6 cups homemade beef stock
2 bay leaves
5 sprigs thyme
baguette (hey we sell these now and they are GREAT!)
10 oz Gruyere cheese, grated
salt and pepper, to taste
To start, sweat the onions very, very slowly over low heat. This allows all the natural sugars to caramelize and helps the soup develop a more hearty, robust flavor. Don’t rush this process!
The onions will need up to a full hour and a half in order to cook properly. Give them an occasional stir. Meanwhile, have a pot of stock heating on the stove so that when it comes time for use, it will be warm and ready to go.
Once the onions have turned a deep golden brown, deglaze the pan with Calvados. Be sure to scrape up all the good bits that are sticking to the bottom of the pan. Add the chicken stock, bay leaves and thyme. Simmer for 35-40 minutes.
While the soup is simmering, prepare the toasts. Preheat the oven to 350. Slice the baguette into 3/4 inch slices and lay on a baking tray. Spread butter on one side of the bread and toast in the oven until crispy and golden, about 8 minutes. Set aside.
Turn on the broiler to high.
Once the soup has simmered, season with salt and pepper. Ladle the soup into the gratin dishes, top with two overlapping toasts, and sprinkle generously with Gruyere. Place under the broiler and cook until the cheese is melted and bubbly, about 3 minutes. This happens quickly, so be sure not to burn your toasts!
Ham and Potato Soup
1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
At our house we like to do soup and salad, or soup and sandwiches. That new Ciabatta bread makes a "mean" grilled cheese and to make it extra special add a slice of apple or pear to the sandwich prior to grilling!
Stay warm!
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