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     This soup is a simple version of the famous Onion Soup. This one is generally cooked with water but, of course, with a broth made with either beef, chicken or vegetables, it will be richer. I make this even in the summer months; it is so delicious that you forget the hot weather.

     In a 6-quart heavy-bottomed pot, melt the butter. Add the onions and cook for 5 minutes over medium high heat, stirring the onions very often so they don’t burn. Stir 2 tablespoons flour into the onions and continue cooking and stirring for another 10 minutes until golden but not browned.

     Stir in the garlic. Pour the broth or water over the onions. Sprinkle with salt and add 1 bay leaf. Cover and simmer for 20 minutes.

     In a large soup tureen, layer 3 slices of bread at the bottom of the pot, cover with half the cheese, then cover with the last 3 slices of bread and top with the remaining cheese. The soup can be prepared ahead of time up to this step.

     When ready to serve, reheat the onion broth and when boiling hot, pour it over the bread and cheese and serve immediately.

    


    Bring 3 quarts (3 liters) water to a boil, stir in wild rice. Bring back to a boil, reduce heat and simmer until rice is cooked.

     Heat oil in a sauté pan and sauté onion in the oil. When onion is about half cooked, add celery and carrot. Stir in thyme and continue to cook for about 3 minutes.

     Add cooked rice, bay leaf and turkey stock. Bring to a boil and immediately reduce heat to a simmer. Simmer for 10 minutes.

     Add cooked turkey and simmer gently for 5 to 10 minutes.

     To finish the soup, add parsley, salt and pepper to taste.

     Recipe by Jenny Huston, CEC, of J. Huston Catering in San Francisco, CA.

This is a good meal if you have some left-over turkey or chicken.

2 Cups (4 dl) uncooked wild rice
1/2 Cup (1 dl) olive oil
4 Large sweet onions peeled and finely chopped
6 Medium carrots peeled and finely diced
8 Medium celery sticks finely diced
2 Quarts (4 Cups / 8 dl/2 liters) turkey or chicken stock

     Baking time: 5 mins. at 250°C/475°F

     Melt the butter in a thick-based saucepan. Add the vegetables and 'fry' lightly for a minute. Pour in the bullion and the milk, and bring to a boil. Simmer gently with the lid on for about 10 mins. Put the vegetables and a little of the soup through the blender in two or three portions. Pour this mixture back into the saucepan. Now add the leek rings and re-heat the soup. Season with salt and pepper.

     Cheese bread: Cut the bread slices as if to divide each slice into two thinner slices, but cut only 3/4 of the way through. Place a slice of cheese in each of the openings, and put the cheese bread on a baking
tray. Butter the tops, and bake in the upper part of the oven until golden brown.

    Thaw the frozen spinach. Heat butter in a saucepan and sauté bacon until crisp. Cool and chop the bacon into small pieces and set aside.  Put the spinach, crumbled stock cubes, flour, salt, pepper, water, peeled and roughly chopped onion and nutmeg in a blender. Blend until smooth. Pour into the saucepan and heat soup until it boils. Reduce heat and simmer 5 minutes. Stir in the cream, reheat gently, sprinkle the crunchy bacon pieces over the soup and serve.

(Serves 4)

315 g (10 oz) package chopped frozen spinach
2 Chicken stock cubes
2 Tbsp flour
Salt and pepper
2 Cups water
1 Small onion
Pinch of nutmet
1 Slice of bacon
30 g (1 oz) butter
1 Cup cream

(Serves 8)

4 large onions
60 g (2 oz) butter
1 tsp sugar
2 tsp flour
2 cans of 470 g (15 oz) beef consomme
or the equivalent in water and beef bouillon cubes*
3 Cups water
Pepper
8 Slices white bread
250 g (8 oz) cheddar or gruyere cheese
60 g (2 oz) freshly grated parmesan cheese 

     Heat the butter in a large saucepan, add the peeled and chopped onions, carrots and the chopped celery. Sauté gently until golden brown; remove from pan.

     Add extra butter and oil to the saucepan and add pork and bacon pieces. Cook gently until meat is golden brown; remove from the saucepan. Add the flour to the saucepan  and stir until dark golden brown. Add paprika, stir 1 minute more.

     Remove pan from heat, add water and stir until well combined. Return the saucepan to heat and stir until soup comes to a boil; reduce heat.

     Add pork, bacon and vegetables, stir until combined. Add caraway seeds, beef and chicken stock cubes and tomato paste. Stir until combined; season with salt and pepper. Cover the saucepan and simmer gently for one hour. Remove the meat and strain the soup and return it to the saucepan. Cut meat into small pieces and add, heat until boiling. 

     Spoon into bowls and top with a little light sour cream, topped with freshly chopped parsley.

     * Note: Lean belly of pork, or other lean cuts of pork can be used. If you are unsure about the cut of meat, ask your butcher.

(6 - 8 Servings)

30 g (1 oz) butter
2 large onions
2 large carrots
3 sticks celery
500 g (1 lb) pork *
125 g (4 oz) bacon pieces
2 Tbsp paprika
60 g (2 oz) extra butter
2 Tbsp oil
1/2 Cup flour
2 liters (8 Cups) water
2 beef stock cubes
2 chicken stock cubes
1/4 tsp caraway seeds
Salt and pepper
1/3 Cup tomato paste
3 Tbsp chopped parsley
Cream

Cheese muffins

    Peel, thickly slice and cut the potatoes in small cubes. Bring bouillon to a boil then add potatoes and let them cook for 10 minutes. Add the chopped leek together with the sliced squash and cook for another 10 minutes. Mix together with 2/3 of the watercress and whipping cream. Add salt and pepper
according to taste and let it cool down.

Cheese Muffins

    Whip the yogurt, egg, cheese, parsley, squash, baking powder and flour.
Melt the butter and mix it with the dough lightly - be sure not to over-mix.
Separate the dough into 8 muffin shapes. Bake the muffins for 15-20 minutes at
200º C (390º F). 

    Decorate with the rest of the watercress and serve with warm
muffins.

Cheese muffins
2 dl. (1 Cup) natural yogurt
2 eggs
75 g (2-1/2 oz) shredded Emmenthaler or Gouda cheese
1/2 dl. (1/8 Cup) chopped parsley
1 dl (1/2 Cup) shredded squash
1 Tbsp. baking powder
250 g (abt 8-1/2 oz) (ca. 1-/8 Cup) flour
50 g (abt 1-1/2 g) melted butter

     On a warm summer evening, a cold soup can be very refreshing.  You can prepare this soup earlier in the day, and leave it in the refrigerator so the flavors can blend. Serve this with tomato, cucumber, shallot and fresh, Italian or French bread.

     Wash and cut the tomatoes, bell pepper (capsicum) and onion in cubes. Mix theses ingredients in a large bowl. (you can peel the tomatoes before you chop them if you wish, but it is not necessary.) Mix all the other ingredients into the tomato mixture and place in the refrigerator for a couple of hours to let the flavors blend.

     Stir the soup and season again with salt and a little pepper if necessary. Cut the 2 medium tomatoes, the small cucumber and the shallot into cubes and top the soup with theses. Soup may be served in individual bowls or in a large bowl and let people serve themselves. Serve with French or Italian breads.

     *coriander tends to have a strong flavor, so you might want to reduce the amount used in this recipe.

(Serves 4)

1 lb (500 g) medium-sized tomatoes
1 red bell (capsicum) pepper
1 stalk fresh celery medium-sized onion
1 large clove garlic, crushed
1 Tbsp freshly chopped coriander*
3/4 cup (1-1/2 dl / 190 ml / 6 fl oz) natural yogurt
1 Tbsp olive oil
2 Tbsp balsamic vinegar
A little sugar and salt
2 medium tomatoes
1 small cucumber (10 cm)
1 shallot

   Saute onions in butter until just transparent.  Add garlic, wine and bouillon and continue  cooking until the it is a smooth liquid.  Let it cool and put through blender or sieve. Add cream and heat through. 
 

     Retain a few shrimp with the tails on for  garnish and add the rest of the shrimp. Do not boil, but just  heat the shrimp. 

Serve immediately.

     Garnish with freshly chopped chives or parsley.  Serve with French bread.

(Serves 4)

2 finely chopped onions
1 Tbsp butter
4-5 cloves garlic, crushed
1 dl (1/2 Cup) white wine
3 dl (1-1/2 Cup) Chicken bouillon
1 dl (1/2 Cup) thick cream (whipping cream)
Salt and pepper to taste
100-150 g (5-6 oz) freshly cooked shrimp