Sannich In Soup Recipes

SPINACH SOUP

Steps:

• Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
• Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
• Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
• Stir in the crème fraîche. Reheat and serve.

CREAM OF SPINACH SOUP

Steps:

• In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
• Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

CREAMY SPINACH SOUP

Steps:

• Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
• Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

EASY SPINACH SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

KITCHEN SINK SOUP

Steps:

• In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

CREAMY SWISS ONION SOUP

Steps:

• Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

"SANNICH" IN SOUP

Steps:

• Slice onions very thinly preferably using a mandoline or food processor. Heat butter in a large saucepan over medium heat until melted. Add onions all at once; adjust heat upwards towards medium-high as needed to cook onions.
• Stirring occasionally, sweat onions for 25 minutes or until onions are pale golden, greatly reduced in volume and a deep brown slick is forming on pan bottom. (Watch carefully towards end of cooking time to prevent burning.).
• Stir in broths, wine, thyme and bay leaf. Bring to a boil; cover and reduce heat. Simmer for 20 to 25 minutes. Discard bay leaf and thyme sprig. Stir in vinegar and black pepper; taste and add pinches of salt if needed. Stir in parsley.
• Slice bread on a slight diagonal into ½-inch-thick slices, 2 slices for every portion intended to be served. Lightly butter 1 side of each slice. Slice cheeses. Make a sandwich, buttered-sides out, with a slice of each kind of cheese inside (trim cheese to fit as needed). Take remaining cheese slices and scraps and cut crosswise into long thin pieces.
• Heat soup until very hot, but not boiling. Using a large frying pan or griddle, slowly grill sandwiches over medium-low heat for 10 minutes per side or until bread is golden on both sides and interior cheese is melted. Heap remaining cheese pieces on top of sandwiches while still in pan; broil 1 to 2 minutes or until melted.
• Ladle soup into bowls. Slide a sandwich into each portion and serve immediately sprinkled with additional chopped parsley.