How To make French Market Soup
2 c French market soup mix
2 qt Water
1 Ham hock
1 1/4 tb Salt
1/4 tb Pepper
16 oz Can whole tomatoes;
-coarsely chopped, - don't drain 1 1/2 c Chopped onion
1 Clove garlic; minced
1 Chili pepper; chopped
1/4 c Lemon juice
Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle. Cover with water that reaches 2 inches above the beans. Soak overnight. The following morning: Drain the beans, and add 2 qt water, ham hock, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 1 1/2 hours until beans are tender. Add remaining ingredients. Simmer for another 30 minutes, stirring occasionally. Remove ham hock from the soup, take the meat from the bone, chop and return to the soup. Makes 2 1/2 quarts of soup From January 1992/ FAMILY Shared by Robert Rostrup
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French Onion Soup is a far cry from the Lipton onion soup packet, but it's not much harder to make. Watch as BC Hoffman and Judith Jones make delicious, deceptively easy onion soup recipes from culinary legend Julia Child and Recipe Wars favorite Tyler Florence. Learn all the tips and tricks that go into making this classic French recipe a perfect, hearty, flavorful winter comfort food and find out whose French Onion Soup Recipe was the best.
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Recipe French Farmers Soup
Recipe - French Farmers Soup
INGREDIENTS:
●8 oz. (1 1/4 cups) dried flageolets or baby lima beans, picked over and rinsed
●1 medium clove garlic, smashed and peeled
●1 bay leaf
●Kosher salt
●2 Tbs. extra-virgin olive oil
●1/4 lb. bacon or pancetta
●1-1/2 cups shallots and leeks, chopped
●Freshly ground black pepper
●4 tsp. fresh thyme, chopped
●1 cup peeled carrots, cut in 1/4-inch-thick half-moons
●1 cup peeled celery root, cut in 1/2-inch dice
●1 cup peeled turnips, cut into 1/2-inch dice
●5 to 6 cups homemade or lower-salt chicken broth or homemade vegetable broth
●1 to 2 tsp. white wine vinegar
●1 cuphomemade croutons
●1/3 cup chopped fresh flat-leaf parsley
French onion soup | The Buddhist Chef
The best French onion soup you've ever eaten. French restaurant food in your own kitchen. And it’s vegan!!
French onion soup
4 to 6 potions
prep: 15 minutes
Cooking time: 30 minutes
3 tablespoons vegetable oil
6 cups onions, thinly sliced (600g)
3/4 cup lager (175 ml)
1 teaspoon of basil
1 teaspoon oregano
2 bay leaves
4 tablespoons miso (125 ml)
6 cups vegetable broth (1.5 L)
4 slices of toasted baguette
2 cups of grated vegan cheese (200 g)
In a large saucepan, sauté the onions in oil, over medium heat until lightly browned and tender, stirring occasionally for about 15 minutes.
Add the beer and bring to a boil and let reduce 3 minutes.
Add basil, oregano, bay leaves, miso, vegetable broth and bring to a boil.
Simmer for about 30 minutes.
With the rack in the middle position, preheat the oven’s broiler.
Ladle the soup into four heat resistant bowls. Place a slice of bread on each soup and cover with the cheese. Place the bowls on a baking sheet and broil in the oven until the cheese has melted.
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