FRENCH QUARTER BEAN SOUP
I am posting this recipe on request of another member. I have never made it myself but she said it is very good so I will have to try now.
Provided by Irmgard
Categories Chicken Thigh & Leg
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the beans.
- In a Dutch oven, combine the beans and enough water to cover.
- Bring to a boil, reduce the heat and simmer for 2 minutes.
- Remove from the heat.
- Cover and let stand 1 hour. (Or you could just soak the beans over night.).
- Drain.
- Add 6 cups fresh water and the ham hocks.
- Bring to a boil and reduce heat.
- Cover and simmer for 1 hour.
- Remove the ham hocks.
- When cool enough to handle, cut off the meat and chop. Discard the bones.
- Return the meat to the bean mixture.
- Add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs.
- Bring to a boil.
- Reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender.
- Remove the chicken thighs and cool slightly.
- Remove the meat from the bones and chop.
- Discard the bones and return the meat to the soup.
- Add the parsley and remove the bay leaves.
FRENCH MARKET SOUP
An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.
Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.
CREAM OF GREEN BEAN SOUP
I was so surprised when I found this recipe. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. To save calories, I like to use fat-free half and half. This was in a box of my mother's clipped recipes. I don't know where she clipped it from....looked like magazine paper to me.
Provided by breezermom
Categories One Dish Meal
Time 1h12m
Yield 7 cups
Number Of Ingredients 11
Steps:
- Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
- Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
- Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
- Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.
FRENCH WHITE BEAN SOUP
Make and share this French White Bean Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Beans
Time 40m
Yield 1 1/2 cup, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, heat the oil over moderate heat.
- Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes.
- Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes.
- Add the cannellini and simmer 3 minutes longer until heated through.
- Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste.
- Ladle the soup into bowls and garnish each one with a dollop of the pesto.
WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
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FRENCH-ONION-STYLE WHITE BEAN SOUP RECIPE - GWYNETH …
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- In a large soup pot, heat the 3 tablespoons of olive oil. Add the fennel, onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook over moderate heat, stirring occasionally, until the fennel and onion are lightly browned, about 15 minutes longer.
- Add the crushed red pepper and oregano and cook for 1 minute. Add the beans and stock and bring to a boil. Season with salt and pepper and simmer over moderately low heat until the stock is slightly reduced and the soup is chunky, about 30 minutes. Spoon the soup into six 1-cup ramekins and set them on a sturdy baking sheet.
- Preheat the broiler and position a rack 8 inches from the heat. Brush the bread with oil and cut into rounds that fit neatly into the ramekins. Transfer the bread to another baking sheet and broil, turning once, until lightly toasted. Set the toasts over the soup in the ramekins and sprinkle with the cheese. Broil until the cheese is melted and golden, about 1 minute. Drizzle with oil and serve right away.
17 CLASSIC FRENCH SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (4)Published Jan 24, 2022Category Recipe Roundup, Soup
- French Onion Soup. What better way to start this list than with a classic French onion soup from Julia Child herself? I’ve posted this recipe before, and it’s always worth another mention!
- French Chestnut Soup. This recipe introduced me to the delight of this classic, creamy soup. The depth of flavor this soup provides is out of this world for how simple it is to prepare.
- Classic Vichyssoise. One of Julia Child’s favorite soups, this creamy potato soup is heavenly in those hot summer months. You heard me right. While you can eat this creamy blended potato and leek soup warm, it’s classically served chilled.
- Lobster Bisque. I wasn’t kidding when I said this bisque is addictive. Of course, I couldn’t compile a list of amazing French soups without bringing up this simple yet delectable bisque.
- Soup au Champignons. While the name translated means “mushroom soup,” I wouldn’t blame you for calling this the soup of champions. Another quick recipe to throw together an earthy, soulful soup in a pinch.
- Potato Leek Soup. If you’re not quite ready for chilled vichyssoise, give this creamy potato leek soup a try! This recipe is designed to be served warm, and pairs well with a grilled steak and a light carrot or beet salad.
- Garbure. I’m beginning to think that the peasants of France ate really well. If the words “easy dinner” or “budget-friendly soup” are important to you, then you have to try out this French stew.
- French Pumpkin Soup. Fall is the best time of year for bringing to light the many ways you can prepare pumpkins. While French cuisine and this recipe both call for a blended soup, I love to leave the soup a bit chunkier when I make this.
- French Carrot Soup. It is clear by now that the French do a wonderful job preparing meals centered around vegetables. This creamy carrot soup is no exception to this amazing list of French soups.
- Classic French Bouillabaisse. At this point, I think it’s safe to say that Julia Child is the queen of French soups. Her time studying in France certainly earns her the title, and this hearty bouillabaisse is a must-have.
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