Amazing Soups by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

Amazing Soups

Carrot Orange Soup

2 Tbs butter
2 Tbs safflower oil
2 cups yellow onions, finely diced
12 large carrots, (about 1.5 lbs) peeled and chopped
4 cups chicken stock
1 cup orange juice, freshly squeezed
Salt and pepper
Grated orange zest
fresh dill, minced

Combine butter, oil and onions in a soup pot and cook until the onions are soft. Add carrots and chicken stock and bring to a slow boil. Reduce the
heat, cover and simmer for about 1/2 hour or until carrots are tender. Strain the soup reserving both the solids and the broth. Purée the solids in a food processor with 1 cup of the broth until smooth. Return the purée to the pot and add the orange juice and enough of the remaining stock until you get the desired soup-like consistency. Season to your taste and serve with a pinch of the zest and dill on top.

Makes 4 servings.

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Classic French Onion Soup

Four things make this soup better than most. We use both beef and chicken broths for the body of the soup. We cut the onions so that they fit nicely on the spoon. We use sugar to sweeten the soup and a little sherry wine gives it that traditional flavor.

12 white onions
1/2 pound butter
1/2 cup sugar
1/2 cup sherry
1/3 cup beef base
1/3 cup chicken base
1 Tbs black pepper
1 gallon water, hot

Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them. Take a onion half and slice it in half against the natural lines on its surface,
then cut it julienne style along the natural lines of the onion. Repeat until done.

In a large stock pot, melt the butter and add the onions. Saute them for about 5 minutes, then add the sugar, sherry, beef and chicken bases and the black pepper. Continue to cook over medium heat until the onions are
soft and translucent. They will have a nice carmelized color mostly due to the bases.

Add the hot water and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use. When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup, ladle it into a soup crock, top the soup with a Onion Soup Crouton, sprinkle either grated parmesan or romano on top of the crouton and cover all with a slice of swiss cheese. Heat under an overhead
broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish.

Serves 20.