Cream of Onion Soup – The Dairy book of Family Cookery

Cream of Onion Soup

I remember making this soup recipe many years ago from The Dairy Book of Home Cookery and enjoying it but then forgot all about it until I decided to make onion soup today. I’d been thinking of making a French onion soup until I came across this recipe, the French onion soup will have to be for another day. This is a creamy onion soup, comfort food for cold days. I suggest you cut the onions in half before thinly slicing as rings of onion make the soup harder to eat, it also makes it easier to cut the last few slices.

Ingredients

  • 25g/1 oz butter
  • 450g/1 lb onions (approx 4 medium onions), skinned cut in half and thinly sliced
  • 550ml/1 pt milk
  • salt and freshly ground pepper
  • 1 tbsp (20ml) cornflour
  • 45ml/3 tbsps single cream (optional)
  • sprig of parsley (optional)

Instructions

  1. Heat the butter in a saucepan, add the onions, cover and cook gently until softened, shaking the pan occasionally to prevent browning. (This is known as sweating).
    Onions for Cream of Onion Soup
  2. Add the milk, 300ml (1/2 pt) water and seasoning and bring to the boil stirring. Reduce the heat and simmer covered for about 5minutes until the onion is tender
  3. Blend the cornflower with 45ml (3 tbsps) water, stir into the soup and bring to the boil. Cook gently for a few minutes until slightly thickened, stirring.
  4. Add the fresh cream, check seasoning and reheat without boiling.

Roasted Tomato Soup

Roasted tomato soup

The market were selling off boxes of tomatoes for £2 so I decided to make some soup for the freezer. Here is my version of tomato soup. It is delicious. Roasting the tomatoes brings out the flavour. I made the soup thick but you could add extra stock/water to taste. The quantities below made 4 very generous bowls.

Ingredients

  • 2kg tomatoes
  • 4 red onions
  • 6 cloves of garlic
  • basil
  • 1/2 litre Vegetable stock

Instructions

  1. Put tomatoes in boiling water and remove skins
  2. Cut onions into wedges and peel garlic
  3. Place tomatoes, onions and garlic in roasting trays, drizzle with olive oil and toss until coated
  4. Tear up basil and place on top
  5. Roast for 30mins approx
  6. Blend and add stock to taste

Tuscan Bean Soup – NCG A Soup for every Day

NCG - Tuscan Bean

Definitely soup weather here (we’re not used to snow in England) and although I love the red pepper and carrot and the Butternut squash soups I’ve been making recently we’ve had a lot of those so it was time to try something different. This is another Tuscan Bean soup (I’ve previously tried the Avoca cookbook Tuscan bean soup), this recipe from A Soup for Every Day (New Covent Garden Soup Company)is quite different to the Avoca recipe in part because everything is blended up together. I’d find to chose a favourite, This would be the better of the two for soup flasks but the Avoca soup looks nicer so would be the one I would make to serve guests.

Since we had two portions left over I decided to soak the rest of the packet of beans to make another batch tomorrow so the boys and dad can take some for lunch Monday. I’d put the cooking water aside from cooking kale for dinner tonight so will use that in the soup.

Ingredients

  • 275g mixed dried beans (I used 250g since my pack was 500g)
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 1 small leek chopped
  • 4 garlic cloves crushed
  • 275ml vegetable stock
  • 900ml water
  • 400g tin chopped tomatoes
  • 20g flat leaf parsley chopped (optional I didn’t have any and soup was fine without)
  • 75g mushrooms, sliced (this was 3 mushrooms)
  • 75g fresh or frozen peas
  • 1 tsp fresh oregano (I used 2 tsp dried since only herbs)

Instructions

  1. Soak beans in plenty of clean cold water overnight.
  2. Drain, then place in saucepan with plenty of fresh water and gently simmer for an hr until beans are tender then drain.
  3. Heat oil in a large saucepan, add onion, leek and garlic, cover and cook gently until soft without browning
  4. Add the stock, water and cooked drained beans. Cover, then bring to the boil and simmer for 15 minutes.
  5. Add the tomatoes, herbs, peas and mushrooms, cover and simmer for another 15 minutes until the vegetables and beans are tender
    NCG Tuscan Bean soup before blending
  6. Blend until smooth, then season to taste.
  7. Reheat gently for 10 minutes and serve.

Red Onion Soup (with Goat’s Cheese Toast) – NCG A Soup for Every Day

Red Onion Soup with Goats cheese toastsIt’s been snowing here today which made me want onion soup, since we have been buying large sacks of red onions for £2 a sack I decided to make the red onion soup from A Soup for Every Day: 365 of Our Favourite Recipes (New Covent Garden Soup Company). I’ve not tried very many soups from this book yet but so far every soup I have tried has been good and one I’d make again, this was no exception. I was a little less convinced by the cheesy toasts, they were very nice but the goats cheese I’d bought didn’t melt very well and since I’d toasted both sides of the bread before putting on the cheese as instructed they were getting a bit dark around the edges. I think a more traditional gruyere would be better. We all agreed that the quantities to onion to broth were a little too generous so rather than the quantities below I’d either reduce the amount of onions by at least a 1/3 or do 2 litres of stock and have enough for 8 (2 servings for a family of 4). I chopped the onions using my magimix, I really would not have wanted to chop that many onions by hand!

New Covent Garden have lots of soup recipes including this one at http://www.newcoventgardensoup.com/recipe/

Ingredients

  • 1.3 kgs red onions, diced
  • 4 tbsps Olive Oil
  • 25 gs butter
  • 3 garlic clove, finely chopped
  • 1 tbsp thyme chopped
  • 100 mls Marsala wine or port
  • 1.2 Litre beef stock

For the toast:

  • 300 gs goat’s cheese log cut into think slices
  • 1/2 a French stick, cut diagonally into 1cm slices

Instructions

  1. Heat the oil and butter in a saucepan then fry the onions over a medium heat for 25-30 minutes, stirring frequently to avoid sticking.
    Sliced Red Onions for soup
  2. Add the garlic and thyme, fry for a further 2-3 minutes then add the Marsala wine or port. Continue to cook until the liquid has reduced by half.
  3. Add the hot stock, cover then simmer for 20 minutes.
  4. Meanwhile, make the goat’s cheese toasts: Firstly just do a quick check that your bread slices fit into your bowls! Lightly toast the bread on both sides, place a slice of goat’s cheese onto each slice then return to the grill until the cheese has started to melt and take on some colour.
  5. Season the soup to taste, then serve topped with the goat’s cheese toast.

Roasted Butternut Squash & Red Onion Soup

Roasted butternut squash and red onion soup

I was making a big batch of the Avoca Roasted Red Pepper and Carrot soup to put in bags in the freezer for my husbands aunt when I noticed a butternut squash that needed using. Initially I thought I might throw it into the soup but realised Mary would rater have some variety in the soup so decided to make a Roasted Butternut Squash and Roasted Red Onion soup. This is delicious and without making the Avoca soups I wouldn’t have thought of this sort of combination.

Ingredients

  • 4 tbsp Olive oil
  • 2 Butternut Squash
  • 3-4 red onions
  • 3 cloves garlic
  • 1.5 litre Vegetable or Chicken stock
  • 2 tsp Paprika
  • 1 tsp Cumin
  • Salt & pepper to taste

Instructions

  1. Preheat the oven to 180C.
  2. Peel & deseed the butternut squash then cut into chunks.
  3. Peel onions and cut into quarters.
  4. Peel Garlic and cut into half.
  5. Put olive oil into a couple of roasting pans and split the butternut squash, onions and garlic between the two trays.
  6. Roast in oven for approximately 30mins.
  7. Put Stock in large saucepan and add roasted vegetables, paprika and cumin.
  8. Blend, heat through, add slat and pepper to taste and serve.

Thai Pumpkin Soup

Thai Pumpkin Soup

I’d planted some old pumpkin seeds and almost forgotten them. There has been so little sun this summer I wasn’t expecting much but we did have one reasonable size pumpkin to harvest. Whilst there’s lots of things you can do with pumpkin soup is our favourite. I used to have a very nice Thai pumpkin soup recipe which I’ve lost but Jon was confident he could make a good alternative. Quantities below make enough for about 14 – 20 depending on how thick you like your soup. Adjust levels of stock to suit.

Ingredients

  • I medium pumpkin
  • 3 large onions
  • 9-12 cloves garlic
  • Olive Oil
  • 1 litre chicken stock(can use veg stock if preferred)
  • 400g can coconut milk
  • 50 – 100g red thai curry paste

Instructions

  1. Pre-heat oven to 180C
  2. De-seed and de-pulp pumpkin and cut into pieces approx 10cm in size
  3. Peel and slice onions, peel garlic cloves
  4. Drizzle olive oil in 2-3 large roasting trays
  5. Add pumpkin, onions and garlic and roast for 30mins
  6. Place pumpkin, onion, garlic, stock, coconut milk and curry paste into large stock pan and blend together
  7. Heat for 20 minutes then taste, add more curry paste if required

Tomato & roasted pepper soup – Avoca Cafe Cookbook

This soup is so simple to make and another delicious soup from Avoca, quantities below serve 6. Roasting the peppers brings out their natural sweetness which gives this soup its extra depth of flavour. If I had fresh tomatoes I’d be tempted to roast them as well.

Ingredients

  • 1 onion – peeled & chopped
  • 4 tbsps olive oil
  • 1 garlic clove, peeled & finely chopped
  • 750ml veg or chicken stock
  • 400g tomatoes (canned or fresh)
  • Sprig thyme
  • 1 tsp tomato puree
  • Pinch ground cinnamon
  • 2 red peppers, roasted and roughly chopped
  • 1tsp lime (or lemon) juice

Instructions

  1. If peppers are not yet roasted, turn oven up to 200C, deseed peppers and put peppers in to oven to roast
  2.  Saute the onion in the olive oil for about 10 mins, until translucent. Add the garlic and cook for 1 min.
  3. Then add the stock, tomatoes, thyme, tomato puree, cinnamon and simmer for 20 mins.
  4. Stir in the roasted peppers and then puree the soup in a blender.
  5. Reheat gently, add the juice to taste and check seasoning.

Tuscan Bean Soup – Avoca Cafe Cookbook

Whilst I had the Avoca Cafe Cookbook out I decided to make up some soup for me this lunchtime (everyone else was out). Avoca don’t do small quantities of soup (or anything really) so this ended up being a vast vat of soup but my boys have a day off school tomorrow so Jon and the boys can have some for lunch tomorrow (I’ve wondered in the past whether to get soup flasks for the boys to vary their packed lunches and decided against because they lose so many things, now I’m going into an office more maybe I should get a soup flask for me).

The main thing I did differently was to add a whole tin of cannellini beans, half a tin seemed  a very small quantity of beans in this volume of soup. I do think it needed the whole tin. The soup was delicious.

Ingredients

  • 1 onion peeled and chopped
  • 2 tbsp olive oil
  • 3 celery sticks, finely diced
  • 2 large carrots, diced
  • 75g/3oz streaky bacon cut into bite sized pieces
  • 3 garlic cloves peeled and crushed
  • 1.2 / 2 pts vegetable stock
  • 3 x 400g cans chopped tomatoes
  • 1 bay leaf
  • pinch of sugar
  • 110g/4oz canned cannellini beans drained and well rinsed (I used a whole can)
  • 1 dessertspoon oregano

Instructions

  1. Saute the onion in the olive oil for 10 minutes or until translucent
  2. Add the celery carrots and bacon and cook for 5 minutes
  3. Add the garlic and cook for 1 minute
  4. Stir in stock and tomatoes. Season well, adding the bay leaf and sugar.
  5. Bring to the boil, then reduce heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente.
  6. stir in the beans and oregano and cook for a further 5 minutes.
  7. Remove the bay leaf and serve with croutons.

Chicken and Asparagus Soup – New Covent Garden: A Soup for Every Day

The news reports may be saying this is not a good year for asparagus but our asparagus bed is producing more asparagus than we can get through so I thought I’d best make some soup. The New Covent Garden Soup book has several asparagus soup recipes but the Chicken and Asparagus soup sounded the most appealing and was the easiest to source ingredients, if I have more asparagus to use up I’ll try one of the other recipes. I had just under a kg of asparagus so multiplied the ingredients accordingly. Soup had a lovely fresh asparagus flavour and was a nicer shade of green than it looks in the photo. Took about 1/2hr to make.

Ingredients

  • 1 tbsp olive oil
  • 1 chicken breast
  • 1 small onion, diced
  • a knob of butter
  • 400ml chicken stock
  • 2 small potatoes, diced
  • 250g asparagus

Instructions

  1. Heat olive oil in a frying pan, add the chicken breast and fry gently turning occasionally for 15-20 minutes until fully cooked through. Cool slightly and shred (using 2 forks), then set aside.
  2. Meanwhile, melt the butter in a saucepan, add the onions, then cook gently for 5-10 minutes
  3. Add the stock and potato, bring to the boil, and simmer gently for 15 minutes, stirring occasionally.
  4. Cut the asparagus into 5 cm lengths. Add the asparagus pieces (reserving the tips) and cook gently for a further 5 minutes
  5. Blend until smooth
  6. Add asparagus tips and shredded chicken. Reheat gently, season to taste and serve.

Roasted Carrot and red pepper soup – Avoca Cafe Cookbook

I wanted to find a soup I could make up in advance and serve up as a starter rather than a hearty soup for lunchtime. I remember my nephew Andrew making a lovely roasted pepper and tomato soup but as tomatoes are not in season I thought I’d try a roasted pepper and carrot soup from the Avoca Cafe Cookbook: Bk. 1.

I loved the soup as did my boys. It is a lovely bright orange colour with specks of red. I added more water to make it a little less substantial, if you did this as a starter you wouldn’t want large bowls of soup. Would make a very nice lunch with bread. It’s probably a soup that would work well for a flask.

Ingredients

  • 3 large red peppers, cut into quarters and deseeded
  • 10 large carrots, peeled and roughly chopped
  • 4 tbsp olive oil
  • 2 large onions, peeled and finely chopped
  • a pinch ground cinnamon
  • 1.8 litres vegetable stock
  • juice of 1 lime
  • 4 dsps creme fraiche
  • paprika
Instructions
  1. Toss the peppers and carrots in half the olive oil and roast in a very hot oven for 10 mins or until the peppers start to look charred
  2. Meanwhile gently saute the onions in the remaining oil for 10 mins
  3. Add the carrots and peppers to the onions with the cinnamon and some salt and pepper. Toss them together then add stock and lime juice
  4. Bring to the boil, reduce heat and simmer for 20 mins or until the carrots are tender
  5. Puree the soup in a blender, then reheat gently
  6. Serve topped with a spoonful of creme fraiche and a pinch of paprika