best soup recipes – My Whisk and I

100g butter
1,2kg onions, sliced
5ml salt
125ml white wine
30ml flour
1,5litres of chicken stock
5 sprigs of thyme
2 bay leaves
salt and black pepper
baguette, sliced
150g gruyere cheese (or cheddar or mozzarella cheese)

Place a large pan on medium heat, add the butter and wait for it to melt and to start foaming.
Add the onions and stir so that it is coated in the butter.
Turn the heat down to medium low and cook the onions for 30 minutes, stirring every now and then.
Sprinkle the salt over and turn the heat back up to medium high. Cook for 20 – 30 minutes until the onions are a deep golden colour.
Pour in the wine and scrape the pan until it is deglazed.
Transfer the onion to a large saucepan also set over medium high heat.
Sprinkle the flour evenly over the onions and stir to cook.
Pour in the stock, thyme and bay leaves and bring the mixture to a low simmer.
Cover the saucepan with a lid and cook for 30 minutes.
Taste and season the soup.
Preheat your oven to 240℃.
Top the slices of baguette with the cheese and grill in the oven until the cheese is bubbly.
Ladle the soup into bowls and place a slice of cheesy toast on top.
Serve piping hot!

This is a nutritious soup with lots of flavour and crowd appeal and is really easy to make. This recipe feeds 6 – 8 people.

45ml butter
2 large leeks, sliced
2 onions, chopped
2 cloves of garlic, minced
800g potato, diced (about 4 -5 large potatoes)
2 stock cubes (I use chicken but if you want to go vegetarian use vegetable cubes)
5ml salt
1,2ml black pepper
1,2 litre water
250ml cream

Preparing the leeks:
Cut off the root ends and thick green parts.
Cut the leeks in half lengthwise and rinse under cold running water.
Pull the layers apart and check that there is no dirt left.

Melt the butter in a large saucepan over medium heat and add the sliced leeks, onion and garlic.
Cook and stir until the leeks and onion are soft and completely wilted. This should take about 10 minutes.
Add the potato, stock cubes, salt, pepper and water and bring the mixture to the boil.
Lower the heat, cover with a lid and cook gently for 25 minutes until the potato is very soft.
Purée the mixture with a stick blender until completely smooth.
Now add the cream and stir on a low heat for about 5 minutes.
Serve the soup piping hot, sprinkled with croutons.

Making croutons:
Preheat your oven to 180℃.
Cut 4 slices from a day-old bread and slice off the crusts on all four sides.
Cube the bread and spread it out on a baking tray.
Drizzle the cubes with olive oil and give the bread cubes a mix with your hands.
Bake for 5 minutes, shaking the baking sheet halfway through the cooking time, to spread and turn the cubes.
Take the croutons from the oven and lightly sprinkle with salt.

Tag: best soup recipes

French Onion Soup

Potato and Leek Soup