Sherried Onion And Almond Soup With Saffron Recipes

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RESTAURANT-STYLE FRENCH ONION SOUP



Restaurant-Style French Onion Soup image

Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.

Provided by Jenny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

½ cup butter
8 onions, sliced
2 cloves garlic, crushed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese

Steps:

  • Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
  • Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
  • Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
  • Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
  • Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
  • Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Nutrition Facts : Calories 792.4 calories, Carbohydrate 77.2 g, Cholesterol 86.3 mg, Fat 37.7 g, Fiber 7.2 g, Protein 31.3 g, SaturatedFat 21.1 g, Sodium 2169.7 mg, Sugar 15.6 g

SHERRIED ONION AND ALMOND SOUP WITH SAFFRON



Sherried Onion and Almond Soup With Saffron image

This is from The Onion Cookbook by Brian Glover. It is a perfect starter because it looks beautiful and has a delicate taste.

Provided by HappyBunny

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

40 g butter (3 tbsp)
2 large yellow onions, thinly sliced
1 small garlic clove, finely chopped
1 pinch saffron strand
50 g blanched almonds, toasted and finely ground (2oz)
750 ml good chicken vegetable stock (3 cups)
45 ml dry sherry (3tbsp)
salt & freshly ground black pepper
30 ml sliced almonds, toasted and chopped (2tbsp)
fresh parsley (to garnish)

Steps:

  • Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent.
  • Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.
  • Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.
  • Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately.

Nutrition Facts : Calories 240.9, Fat 15.9, SaturatedFat 5.7, Cholesterol 21.4, Sodium 66, Carbohydrate 12.4, Fiber 2.7, Sugar 4.4, Protein 4.2

GARLIC AND SAFFRON SOUP



Garlic and Saffron Soup image

Categories     Soup/Stew     Garlic     Saffron     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

5 tablespoons olive oil
2 cups trimmed sourdough bread cubes
4 large garlic cloves, quartered
1/3 cup dry white wine
4 cups canned low-salt chicken broth
2 generous pinches saffron threads
Salt
8 1/2-inch-thick French bread baguette slices
1/2 cup grated Manchego or Monterey Jack Cheese
Minced fresh chives or green onion tops
Saffron threads

Steps:

  • Heat 4 tablespoons oil in heavy large skillet over medium-high heat. add bread cubes and garlic and sauté until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt.
  • Preheat oven to 350°F. Arrange French bread slices on cookie sheet. Brush with remaining 1 tablespoon oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts. Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.

SAFFRON SOUP



Saffron Soup image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

3 ounces butter (6 tablespoons)
1 pound onions, peeled and coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 teaspoons powdered saffron
5 cups well-flavored chicken stock, preferably homemade
3/4 cup whole-wheat bread crumbs
5 ounces heavy cream
Juice of 2 lemons
Salt and freshly ground white pepper to taste (optional)

Steps:

  • Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
  • Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
  • Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 299 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT AND ALMOND SOUP (VEGAN)



Carrot and Almond Soup (Vegan) image

This is a creamy, comforting vegan soup from Dr. Gillian McKeith's You Are What You Eat Cookbook. She says, "Carrots are a source of anti-ageing antioxidants, while almonds are a powerhouse of nutrients, including magnesium, which is important for supporting adrenal function. Low levels of magnesium have been associated with nervous tension, so almonds are a natural stress buster." She also suggests subbing a sweet potato for two of the carrots for a change.

Provided by Prose

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 onions, peeled and chopped
2 garlic cloves, peeled and chopped
6 carrots, trimmed, peeled, and sliced
2 celery ribs, trimmed and chopped
1 tablespoon wheat-free vegetable bouillon granules
2 -3 tablespoons chopped fresh cilantro (stalks reserved)
2 -3 tablespoons chopped fresh parsley (stalks reserved)
100 g ground almonds

Steps:

  • Place the onions, garlic, carrots, and celery in a large saucepan. Add 1.25 litres boiling water and the bouillon powder. Bring to a boil and add the herb stalks.
  • Lower the heat and simmer for 30 minutes until vegetables are tender when pierced with a knife.
  • Remover from the heat and allow to cool slightly. Strain, reserving the stock. Remove the herb stalks, then blend the vegetables in a food processor or with a hand-held blender until smooth.
  • Return the mixture to the pan and add the ground almonds and enough of the reserved stock to make a soup-like consistency.
  • Re-heat, then divide between warmed soup bowls and serve garnished with fresh cilantro and parsley.

Nutrition Facts : Calories 202.7, Fat 12.7, SaturatedFat 1, Sodium 71.8, Carbohydrate 19, Fiber 6.5, Sugar 7.3, Protein 6.9

CREAM OF GARLIC & SAFFRON SOUP



Cream of garlic & saffron soup image

Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup

Time 1h20m

Number Of Ingredients 12

good pinch saffron threads
85g butter
3 large heads green garlic , outer skin removed and roughly chopped
2 medium onions , sliced
2 sticks celery , chopped
1 bay leaf
2 tbsp dry sherry
1.2l chicken or vegetable stock
3 tbsp risotto or long grain rice
142ml carton double cream
lemon juice
crisp croûton , to serve

Steps:

  • Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
  • Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
  • Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.

Nutrition Facts : Calories 436 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.72 milligram of sodium

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