SOUP RECIPES

French Onion Soup

1 stick butter
8 cups thinly sliced onions
3 tablespoons flour
3 quarts beef stock
1 tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon Kitchen Bouquet
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil

Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5 to 7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350F in the oven for about 15 minutes, until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.


Broccoli Cheddar Cheese Soup

2 tablespoons butter
3 tablespoons all purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 10 ounce package frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops

Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.