Tag: soup

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Foodie Friday: Family-friendly French onion soup

There’s nothing like a hearty soup to stay warm in this weather and get in extra veg! French onion is one of our favourite ever soups, and this recipe created by Lisa Holmen for Australian Onions, is a family-friendly version of the classic dish.

French onion soup

  • 6 large brown onions (peeled and thinly sliced)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 1 tsp sugar
  • 1 pinch salt
  • 2 cloves garlic (minced)
  • 8 cups low sodium beef stock
  • 2 dried bay leaves
  • 3 sprigs fresh thyme leaves
  • 6-8 slices French baguette
  • 1 cup grated gruyere or other melting cheese i.e. mozzarella
  • Thyme leaves to garnish
  1. Heat the olive oil and butter in a large heavy bottomed pan over a medium heat.

  2. Turn down the heat slightly then add the onions and cook for 30 minutes until soft, golden and lightly caramelised.

  3. Turn the heat back up to medium – high then add the sugar, salt and garlic and cook for another 15 minutes until deeper brown and caramelised. Make sure to stir onions frequently to avoid them sticking too much on the bottom of the pan.
  4. Add the stock, bay leaves and thyme and bring to the boil. Lower the heat and simmer for another 20 minutes. Season if required.
  5. To make the cheese toast, brush the bread with olive oil on each side then toast under the grill. Top with cheese and grill until melted and bubbling.
  6. Divide soup into bowls and top with cheesy toast.

For a healthier alternative, swap butter for olive oil and hold the gruyere! In this recipe, the usual wine has been omitted to make it family friendly.

Appetizer
French
onion, soup, winter
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Recipes

Foodie Friday: Spicy roasted cauliflower soup

Foodie Friday

Today, our favourite nutritionist Rosie Eyre is sharing a warming soup recipe that’s as good for us as it is delicious!

Serves 2

Ingredients

1/2 cauliflower (200-300g), cut into florets, include stalks

1 garlic clove, peeled and roughly chopped

Olive oil

Sea salt & pepper (for cauliflower)

1 tsp mustard powder

1/4 tsp cayenne pepper (optional if you don’t like spice, leave out)

1 tsp garam masala

1 white onion, finely diced

500ml bone broth

3 tsp apple cider vinegar

Salt & pepper, to season

To serve: 1 tbsp yoghurt (can be Greek or coconut), a large handful of parsley, roughly chopped and a handful of seeds (pumpkin, sesame seeds).

Method

Pre-heat oven to 180°C. In a medium roasting tin, add the cauliflower florets, a good drizzle of olive oil, garlic, dust in curry powder, cayenne and garam masala, a pinch of sea salt and pepper. Toss to ensure all is covered.

Place in the oven for 25 minutes until cauliflower is browned. Remove tray from oven.

Heat a large saucepan, medium heat. Once hot, drizzle a splash of olive oil. Add onion and fry until soft and fragrant. Add cauliflower, apple cider vinegar and broth. Let it simmer for 15 minutes then take off heat, add some extra water if too thick.

Blitz soup until smooth with a whizz stick.

Serve with a dollop of yoghurt, fresh parsley and a handful of seeds.

If you love this recipe, check out Rosie’s eBook: Warm Your Cockles: 10 Healing Broths & Soups.

Foodie Friday: Five spice chicken soup

There’s nothing nicer in winter than coming home to an enticing and aromatic soup that’s been bubbling away in your slow-cooker. We can’t wait to try this week’s recipe from…

Foodie Friday: Carrot-coconut soup with fresh ginger

It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.…

Foodie Friday: Pea soup with grilled ham and cheese

With cooler evenings setting in, there’s nothing better than sitting down to a hot soup to warm you up. This recipe from Williams-Sonoma’s Test Kitchen combines a simple pea soup…
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Foodie Friday: Five spice chicken soup

There’s nothing nicer in winter than coming home to an enticing and aromatic soup that’s been bubbling away in your slow-cooker. We can’t wait to try this week’s recipe from Williams Sonoma.


Ingredients

1 kg skinless, bone-in chicken thighs
Salt and freshly ground pepper
1 tsp. five-spice powder
2 tbsps. peanut oil
1 brown onion, finely chopped
5 1/2 cups (1.4 litres) chicken stock
Two 2.5-cm pieces fresh ginger, peeled
1⁄4 cup (60 ml) soy sauce
1⁄4 cup (60 ml) fish sauce
1 tbsp. rice vinegar
125 g rice noodles
2 tbsps. each chopped fresh basil and fresh coriander
1 cup (90 g) bean sprouts
1⁄2 to 1 green chilli, seeded and thinly sliced
Lime wedges for serving

Method

Pat the chicken dry and season generously on all sides with salt and pepper and the five-spice powder. In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to paper towels to drain briefly, then transfer to a slow cooker.

Add the onion to the frying pan and sauté over medium-high heat until golden, 6 to 7 minutes. Pour in 1 cup (250 ml) of the stock and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker. Stir in the remaining 4 1⁄2 cups (1.1 l) stock, the ginger, soy sauce, fish sauce and vinegar. Cover and cook on the low setting for 5 hours. The chicken should be very tender.

About 10 minutes before the soup is ready, place the noodles in a bowl with hot water to cover generously to rehydrate.

Transfer the chicken to a plate and remove and discard the ginger. Remove the meat from the bones, and discard the bones. Using 2 forks, shred the meat. Return the chicken meat to the soup. Drain the noodles and stir into the soup. Warm through for about 2 minutes on the high setting.

Ladle the soup into warm shallow bowls, distributing the chicken evenly. Scatter the basil, coriander, bean sprouts, and chilli over the top and place the lime wedges alongside.

Serve immediately. Serves 6.

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Foodie Friday: Carrot-coconut soup with fresh ginger

It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.

Using a Vitamix blender makes this soup particularly simple to prepare. The blades reach such a high speed that they create enough heat to friction-cook ingredients while maintaining the colour, taste and vibrancy of the fresh ingredients.

It’s almost like a healthy juice transformed into a fast and tasty weeknight meal, especially when paired with some crusty bread or a cheesy tortilla.

Serves 2

Ingredients 

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 4 large carrots, peeled and sliced
  • Juice of 1 orange
  • 1 can (400ml) coconut milk
  • 7 cm piece fresh ginger, peeled and sliced
  • Sea salt and freshly ground pepper
  • Crème fraîche for garnish (optional)
  • Chopped fresh chives for garnish (optional)

Method  

In a sauté pan over medium heat, warm the olive oil. Add the onion and carrots and sauté until the vegetables are tender, 5 to 7 minutes. Remove from the heat and set aside.

In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid. Set the Vitamix to 1 and turn the machine on. Slowly increase the speed to high and continue blending until steam escapes from the lid, about 6 minutes. Remove the lid, taste the soup and season with salt and pepper.

Divide the soup between 2 bowls, garnish with the crème fraîche and chives, and serve immediately.

–For more autumn meal inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Steak & mushrooms in ginger miso broth

Doesn’t this look delicious? The team at Williams-Sonoma know that nothing beats a steaming bowl of savoury noodle soup, especially when it’s laden with mountains of fresh and delicious ingredients. 

Slowly simmering onions, ginger, garlic and miso paste in water creates an easy, savoury broth that forms the basis for this comforting, Japanese-inspired recipe. A beautiful cut of seared steak is the centrepiece here, and a little goes a long way.

It might seem like a lot of other ingredients are required, but they all take only simple preparation, making this a perfect recipe for a weeknight dinner. To save time, you could always prepare the stock a day ahead, refrigerate it and simply bring it back to the boil when you are ready.

Togarashi, the Japanese condiment that typically includes chilli flakes, sesame seeds, seaweed flakes and other seasonings, can be found at most supermarkets or your local Asian grocer along with white miso paste.

Serving suggestion? It’s hard to go past these gorgeous ramen bowls in indigo, paired simply with chopsticks and ceramic soup spoons. Have flavoursome garnishes on offer at the table, such as the togarashi, fresh coriander, lime and chopped fresh chilli, so everybody can tune their meal to their own taste.

Serves 4

Ingredients

  • 4 Tbsp (80 ml) canola oil
  • 1 onion, peeled and halved
  • 5 cm piece of fresh ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 3 spring onions, white and light green portions, thinly sliced
  • 250 g fresh shiitake mushrooms, thickly sliced
  • 1/4 cup (60 g) white miso paste
  • 1 Tbsp soy sauce, plus more to taste
  • 220 g thin dried rice noodles
  • 500 g flank or skirt steak
  • 2 baby bok choy, ends trimmed, halved lengthwise
  • Radish sprouts, for serving (optional, or substitute bean sprouts)
  • Lime wedges, for serving
  • 1 jalapeño chilli, thinly sliced
  • Chopped fresh coriander, for serving
  • Togarashi, for serving

Method

In a large saucepan over medium-high heat, warm 1 Tbsp of the canola oil. Place the onion halves, flat side down, in the pan and sear until golden brown, about 4 minutes. Add the ginger, garlic and spring onions and cook, stirring, until fragrant, about 1 minute. Add 2 litres water and bring to the boil. Reduce the heat to low and stir in the miso and soy sauce until dissolved. Simmer for 30 minutes until the flavours deepen. Season to taste with more soy sauce. Keep warm until ready to serve.

Meanwhile, cook the rice noodles according to the packet instructions. Divide among four individual bowls.

In a large sauté pan over medium-high heat, warm 1 Tbsp of the canola oil. Add the steak and sear, turning once, until browned on both sides and medium-rare in the centre, about 3 minutes per side. Transfer to a shopping board and cover loosely with foil. Set aside to rest.

In the same sauté pan over medium-high heat, warm the remaining 2 Tbsp canola oil. Add the mushroom and bok choy and sauté until the vegetables are just tender, about 4 minutes. Divide the vegetables among the bowls with the rice noodles.

Thinly slice the steak against the grain and divide among the bowls.

Pour the warm broth through a fine-mesh strainer, dividing it evenly among the 4 bowls. Garnish each bowl with some sprouts. Serve immediately, with lime wedges, fresh chilli, coriander and togarashi alongside.

–For more new-season cooking inspiration, head to williams-sonoma.com.au.

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Foodie Friday: Pea soup with grilled ham and cheese

foodie friday logo

With cooler evenings setting in, there’s nothing better than sitting down to a hot soup to warm you up. This recipe from Williams-Sonoma’s Test Kitchen combines a simple pea soup with a grilled cheese sandwich to make a wholesome meal.

6 May 2016 - Pea Soup with Grilled Ham and Cheese

By adding some ham (or if you want to go fancy, try prosciutto or a spicy pancetta) you’ll take the sandwich from classic to next level indulgence. Using a Vitamix blender, which can friction-cook soup in minutes, will make this weekend’s lunch a breeze.

Ingredients

  • 4 tbsps olive oil
  • 2 shallots, thinly sliced
  • 1 garlic clove, minced
  • 500g fresh or frozen peas, blanched
  • 2 cups vegetable stock
  • 20 large fresh mint leaves, plus slivered mint for garnish
  • Kosher salt and freshly ground pepper
  • 8 slices country-style bread, each 12mm thick
  • 2 tbsps Dijon mustard
  • 250g thinly sliced ham (or prosciutto, if you prefer)
  • 155g grated Gruyere cheese
  • Crème fraiche for serving.

Method

In a saute pan over medium heat, warm 2 tablespoons of the olive oil. Add the shallots and cook, stirring occasionally, until softened, 3-5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the shallot mixture to a Vitamix blender and add the peas, stock and mint leaves. Slowly bring the Vitamix up to full speed and blend until the soup is hot, about 6 minutes. Season the soup with salt and pepper.

Meanwhile, preheat an electric panini press. Place the bread on a work surface and brush with the remaining 2 tablespoons of olive oil. Turn 4 of the slices over and spread each with ½ tablespoon of mustard. Top with the ham and cheese, dividing evenly. Cover with the remaining bread slices, oiled side up.

Place 2 of the sandwiches on the preheated Panini press, close the lid and cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches.

Pour the soup into bowls and garnish with crème fraiche and slivered mint. Serve the sandwiches alongside. Serves 4.

–If you enjoyed this recipe you can try many more at the Williams-Sonoma Sydney Cooking School. Whether you’re a beginner or an experienced cook, book yourself in to learn a range of different techniques and cuisines.

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Foodie Friday: Zucchini Noodle Faux Pho 

foodie friday logo

If you’ve resolved to eat a little more mindfully this month (and who hasn’t?) then you’re going to love this delicious, carb-free “faux pho” from Williams-Sonoma. Rest assured, you won’t miss the noodles. Unconvinced? If you’ve never tried fresh zucchini noodles (made using a spiralizer), then your scepticism is understandable. But trust me, the spiralizer magically transforms the firm flesh of the zucchini into long, curly strands, which soften to the perfect al dente texture when combined with the hot, hearty stock.

pho

The spiralized faux noodles aren’t the only cheeky shortcut in this simple take on a traditional pho. In the authentic Vietnamese version, the stock would be carefully and lovingly prepared over many hours, producing a rich and flavoursome broth with plenty of complexity. This cheat’s version is still packed with plenty of flavour and health-giving nutrients thanks to the ample quantities of fresh veggies, herbs and spices. And if you’re really short on time, it can be made in a snap using good quality store-bought chicken stock and leftover roast chicken.

STYLING TIP Two words: big bowls. The key to a satisfying faux pho is generosity. Lovely deep bowls like these are perfect, and be sure to have plenty of extra chilli, herbs and lime wedges on hand so everyone can flavour their pho to taste. Chopsticks and ceramic soup spoons will really make the “faux” feel real. Happy slurping!

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tsp finely chopped garlic
  • 250 g shiitake mushrooms, stemmed and thinly sliced
  • 1 star anise
  • 1/4 tsp ground cinnamon
  • Pinch of chilli flakes
  • 2 bone-in, skin-on chicken breasts, about 750 g total
  • 6 cups (1.5 litre) chicken stock
  • 1.5 cm piece fresh ginger, sliced into coins
  • Pinch of salt
  • 2 tsp fish sauce
  • 500 g zucchini, trimmed and run through the fine grates of a spiralizer
  • Your choice of sliced spring onions, sliced jalapeño chilli, fresh mint leaves and lime wedges for serving.

Method

In a large pot over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften, about 3 minutes. Add the star anise, cinnamon and chilli flakes and cook for 30 seconds more. Add the chicken, chicken stock, ginger and salt. Bring the mixture to the boil, then reduce to the simmer. Cook until the chicken is cooked through, about 25 minutes.

Using tongs, remove the chicken breasts from the liquid and transfer to a plate. Let cool slightly, then carefully remove the skin from the chicken and discard. Remove the meat from the bones and tear into bite-size pieces.

Add the shredded chicken, fish sauce and zucchini noodles to the pot and stir to combine. Serve immediately with your choice of spring onions, jalapeño chilli, mint leaves and lime wedges. Serves 4.

–If you have a New Year’s resolution to cook more at home and eat out less, book yourself into a class at the Williams-Sonoma Sydney Cooking School. There’s a range of classes for both beginners and experienced cooks, where you can up your culinary game in a fun and relaxing environment.