Potato Leek Soup
340 views · Nov 2, 2024 serrablog.com
A French classic, this creamy potato leek soup is quick, easy, and comforting. ➡️INGREDIENTS 3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces 7 cups chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt ¼ teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped, for serving ➡️INSTRUCTIONS 1-Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. 2-Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft. 3-Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
French Onion Soup
941 views · Nov 2, 2024 serrablog.com
Caramelized onions, rich beef broth, and toasty bread topped with melted cheese, French onion soup is the ultimate comfort food. ➡️ INGREDIENTS 4 tablespoons unsalted butter 1 tablespoon vegetable oil 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon granulated sugar 1 cup dry white wine 2 tablespoons all-purpose flour 6 cups beef broth 1 teaspoon Worcestershire sauce ½ teaspoon dried thyme 2 bay leaves 1 small baguette, cut into ½-in slices 1 tablespoon dry sherry 8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland) ½ cup grated Parmigiano Reggiano ➡️INSTRUCTIONS In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally. As they start to brown midway through cooking, you will need to stir them frequently, scraping the fond (the brown particles) from the bottom of the pan. If the onions are browning too quickly, reduce the heat slightly or add a few tablespoons of water to deglaze the pan and continue cooking. Add the wine and raise the heat to high. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes. Add the flour and cook, stirring constantly, for one minute. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes. While the soup simmers, preheat the oven to 400°F and set an oven rack in the middle position. Arrange the baguette slices in a single layer on a baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside. When the soup is finished, remove the bay leaves and add the sherry; taste and adjust seasoning if necessary. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. If it's not quite sweet enough, add ¼ teaspoon sugar. Adjust an oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on a baking sheet and divide the hot soup among the crocks (be sure the soup is very hot as it won't warm up much in the oven). Top each crock with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère and then Parmigianno Reggiano. Slide the crocks into the oven and broil until the cheese is melted and bubbly around edges, 3 to 5 minutes. Let the crocks cool for a few minutes before serving. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. Divide the soup among bowls and top each serving with two cheese toasts.)
Lentil Soup
47 views · Nov 1, 2024 serrablog.com
Brimming with a wholesome mix of veggies, lentils, and just the right amount of bacon, this hearty lentil soup is the perfect antidote to a chilly day. INGREDIENTS 3 slices bacon, finely chopped 1 tablespoon olive oil 1 large yellow onion, finely chopped 1 stalk celery, finely chopped 2 medium carrots, diced 3 cloves garlic, chopped 1 14.5-oz can diced tomatoes 6 cups chicken broth, best quality such as Swanson 1 cup French lentils (lentilles du Puy) or common brown or green lentils ½ teaspoon dried thyme 2 bay leaves 1 teaspoon salt ¼ teaspoon ground black pepper A few tablespoons chopped fresh parsley, for garnish (optional) INSTRUCTIONS Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4 to 5 minutes. Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add the tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce the heat to low, and simmer until the lentils are tender, 45 to 50 minutes (see note on cooking time if using common brown or green lentils). Fish out the bay leaves and discard. Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Be careful not to purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
Pumpkin Soup
118 views · Nov 1, 2024 serrablog.com
Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food. 4 tablespoons unsalted butter 2½ pounds leeks, white and light green parts only, washed well and thinly sliced (about 6 cups) 4 cloves garlic, roughly chopped 1 15-oz can pumpkin purée 1 apple, peeled, cored, and roughly chopped 6 cups low-sodium chicken broth 5 tablespoons maple syrup 1½ teaspoons salt ½ teaspoon ground cumin ⅛ to ¼ teaspoon cayenne pepper, to taste 1½ teaspoons chopped fresh thyme, plus more for garnish 1½ teaspoons chopped fresh sage ¼ cup heavy cream, plus more for garnish INSTRUCTIONS Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more. Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired
Gazpacho Andaluz
95 views · Nov 5, 2024 serrablog.com
Beat the heat with a refreshing bowl of gazpacho Andaluz—a silky-smooth blend of tomatoes, cucumbers, and bell peppers that’s bursting with vibrant flavor and color. ➡️ INGREDIENTS 1 small red onion, roughly chopped 1½ lbs ripe red tomatoes, cored and cut into 1-inch chunks 1 bell pepper (any color), seeded and cut into 1-inch chunks 1 English or hothouse cucumber, cut into 1-inch chunks (see note) 1 clove garlic, roughly chopped 1¼ teaspoons salt 1 tablespoon sherry vinegar 6 tablespoons extra-virgin olive oil, plus more for serving 1½ cups tomato juice, such as Campbell's OPTIONAL TOPPINGS FOR SERVING Croutons, finely diced vegetables (cucumbers, bell peppers, tomatoes, etc.), chopped hard-boiled eggs, diced ham ➡️INSTRUCTIONS Place the red onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. 2-Meanwhile, in a blender, combine the tomatoes, pepper, cucumber, and garlic. If the blender becomes too full, briefly blend the vegetables to make room. Next, add the drained onions, salt, and vinegar to the blender and blend until smooth, which should take about 2 minutes. While continuing to blend, remove the center knob and slowly pour in the olive oil. Once blended, set a fine mesh strainer over a large bowl and strain the soup, using a ladle and circular motions to help it pass through, then discard the solids. Finally, mix in the tomato juice and stir well. Chill the soup in the refrigerator for at least 4 hours or until very cold. 3-Before serving, taste the soup and adjust the seasoning as needed with salt and vinegar. If desired, add about ½ teaspoon of sugar to enhance the tomatoes' natural sweetness. Ladle the chilled soup into bowls or glasses. Garnish with optional toppings (or offer them on the side) and finish with a drizzle of extra virgin olive oil for added flavor.
Avgolemono Soup
350 views · Nov 5, 2024 serrablog.com
Warm up with a bowl of creamy avgolemono, the Greek classic that combines lemon, egg, chicken, and rice into a simple, comforting soup. ➡️INGREDIENTS 1 pound chicken tenderloins (or chicken breasts, cut into 1-inch strips) 1¼ teaspoons salt 8 cups chicken broth ¾ cup long grain white rice ¼ teaspoon white pepper 3 sprigs fresh dill, plus 2 teaspoons chopped (see note) 1 bay leaf 5 tablespoons fresh lemon juice, from 2 lemons 2 large eggs plus 2 large yolks ½ cup heavy cream, plus a bit more if necessary (optional; see note) Freshly ground black pepper, for serving ➡️INSTRUCTIONS 1-Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes. 2-Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes. Remove the pot from the heat, add the chicken, cover, and let sit until the chicken is cooked through, about 15 minutes. 3-Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces. 4-Using a slotted spoon, transfer about ¾ cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender and process until smooth, about 30 seconds. Using a soup ladle, transfer about ¾ cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again. 5-Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point; don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked. Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water. Serve immediately, as the soup thickens up quite a bit as it sits. 6-Note: Heavy cream is not traditionally added to avgolemono soup, but I like how it balances the tanginess of the lemon. It's fine to omit it if you'd like to make the soup a bit lighter and/or more lemony.
Chicken and Rice Soup Recipe
8K views · Jan 23, 2025 serrablog.com
Chicken and Rice Soup is a comforting and hearty dish that's perfect for any time of year. This classic soup features tender pieces of chicken, flavorful rice, and a medley of vegetables simmered in a savory broth. The combination of chicken and rice creates a satisfying meal that's both nutritious and filling. Whether you're feeling under the weather or simply in need of a warm, soothing meal, chicken and rice soup is a go-to choice. It's easy to prepare and can be customized with your favorite vegetables and seasonings. Enjoy it with a side of crusty bread for a complete, wholesome meal. If you need more details or specific recipes, feel free to ask! 😊
Avgolemono Soup
350 views · Nov 5, 2024 serrablog.com
Warm up with a bowl of creamy avgolemono, the Greek classic that combines lemon, egg, chicken, and rice into a simple, comforting soup. ➡️INGREDIENTS 1 pound chicken tenderloins (or chicken breasts, cut into 1-inch strips) 1¼ teaspoons salt 8 cups chicken broth ¾ cup long grain white rice ¼ teaspoon white pepper 3 sprigs fresh dill, plus 2 teaspoons chopped (see note) 1 bay leaf 5 tablespoons fresh lemon juice, from 2 lemons 2 large eggs plus 2 large yolks ½ cup heavy cream, plus a bit more if necessary (optional; see note) Freshly ground black pepper, for serving ➡️INSTRUCTIONS 1-Place the chicken on a plate and season all over with the salt. Let sit for 15 minutes. 2-Meanwhile, in a large pot, bring the broth, rice, white pepper, dill sprigs, and bay leaf to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is al dente, about 5 minutes. Remove the pot from the heat, add the chicken, cover, and let sit until the chicken is cooked through, about 15 minutes. 3-Discard the dill sprigs and bay leaf. Transfer the chicken to a cutting board, let cool slightly, then chop into bite-sized pieces. 4-Using a slotted spoon, transfer about ¾ cup of the rice to a blender. Add the lemon juice, eggs, and yolks to the blender and process until smooth, about 30 seconds. Using a soup ladle, transfer about ¾ cup of the broth to the blender and process until smooth, 10 seconds (be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape). Add another ladleful of broth to the blender and process again. 5-Slowly pour the egg mixture into the pot, stirring until evenly combined. Add the cream and bring to a gentle simmer over low heat. Do not boil. (The soup will be a bit frothy at this point; don’t worry, the froth will settle as it simmers.) Taste the rice to see if it’s cooked through. If it needs a few more minutes, gently simmer the soup until the rice is cooked. Right before serving, stir in the chopped dill and the chicken, then taste and adjust seasoning, if necessary. If the soup is too lemony, add more cream. If the soup is too thick, thin it with a bit of water. Serve immediately, as the soup thickens up quite a bit as it sits. 6-Note: Heavy cream is not traditionally added to avgolemono soup, but I like how it balances the tanginess of the lemon. It's fine to omit it if you'd like to make the soup a bit lighter and/or more lemony.
Chicken noodle soup Recipe
2K views · Jan 27, 2025 serrablog.com
Chicken noodle soup is a comforting and classic dish enjoyed worldwide. It typically consists of tender pieces of chicken, hearty noodles, and a flavorful broth made with vegetables like carrots, celery, and onions. This savory soup is often seasoned with herbs such as parsley, thyme, and bay leaves, which enhance its taste and aroma. Beloved for its soothing qualities, chicken noodle soup is a go-to remedy for colds and flu, providing hydration, warmth, and nourishment. It's a versatile dish that can be easily customized with various ingredients to suit personal preferences and dietary needs. Would you like a simple recipe to try at home? 🍜😊
Easy Chicken Noodle Soup Recipe
0 views · Feb 4, 2025 serrablog.com
Easy Chicken Noodle Soup is a comforting and simple homemade dish that brings warmth and joy, especially on cold or rainy days. This classic soup features tender chicken pieces, hearty vegetables like carrots and celery, and perfectly cooked noodles, all simmered in a flavorful broth. It's a versatile recipe, easy to prepare, and can be customized with your favorite herbs and spices. Whether you're feeling under the weather or just in the mood for a cozy meal, Easy Chicken Noodle Soup is a go-to option for a satisfying and nutritious bowl of comfort. 🥣🍗 Would you like a detailed recipe or some tips on how to make it extra special?