Tomato Chowder With Mollet Eggs And Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS



Tomato Chowder With Mollet Eggs and Croutons image

Provided by Jacques Pepin

Categories     lunch, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

3 tablespoons virgin olive oil
2 onions (8 ounces), peeled and coarsely chopped (1 1/2 cups)
8 scallions, trimmed (but with green left on) and chopped (1 cup)
2 carrots, peeled and coarsely chopped ( 3/4 cup)
4 cloves garlic, peeled, crushed and chopped (1 tablespoon)
3 tablespoons flour
4 cups chicken stock (preferably homemade, unsalted and defatted) or 4 cups water and 2 cubes chicken bouillon
1 pound cherry tomatoes
1 can (28 ounces) plum tomatoes, preferably imported
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried thyme leaves
1/2 teaspoon dried sage leaves
6 slices country-style bread (6 ounces), preferably stale, for croutons
1 tablespoon virgin olive oil
1 clove garlic, peeled
6 small eggs
3/4 cup grated Swiss cheese (optional)

Steps:

  • Heat the 3 tablespoons olive oil in a large, sturdy saucepan. When the oil is hot but not smoking, add the onions, scallions, carrots and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes. Sprinkle the flour on top of the mixture, stir thoroughly and cook for 2 minutes longer, stirring. Mix in the stock.
  • Meanwhile, place the cherry tomatoes in the bowl of a food processor, and process until coarsely chopped. You should have about 2 cups. Add the can of plum tomatoes, and process for 5 seconds. Add to the soup with the salt, pepper, thyme and sage. Bring to a boil, stirring occasionally; then, cover, reduce heat to low and cook for 30 to 40 minutes.
  • Preheat the oven to 400 degrees.
  • While the soup is cooking, prepare the garnishes: brush the bread slices with the tablespoon of oil, and bake them in a single layer on a cookie sheet in the 400-degree oven for 10 to 12 minutes, or until nicely browned. Rub one side of the croutons with the peeled garlic clove, and set them aside.
  • Using a thumbtack, make a hole in the rounded end of each egg. Lower the eggs gently into a pan containing enough boiling water to cover them, and cook the eggs for 5 minutes in barely boiling water. Drain the hot water from the pan, and shake the pan to crack the shells of the eggs on all sides. Fill the pan with ice and water, and set the eggs aside to cool completely.
  • When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water.
  • At serving time, bring the soup to a strong boil, and ladle about 10 ounces of it into each of six bowls. Place an egg in the center of each bowl, and wait for about 5 minutes for the eggs to warm in the center. Place a crouton in each bowl, and serve, sprinkled, if desired, with the cheese.

Nutrition Facts : @context http, Calories 936, UnsaturatedFat 40 grams, Carbohydrate 24 grams, Fat 61 grams, Fiber 4 grams, Protein 69 grams, SaturatedFat 16 grams, Sodium 1110 milligrams, Sugar 11 grams, TransFat 0 grams

TOMATO CROUTON CASSEROLE



Tomato Crouton Casserole image

HERE'S a side dish that's absolutely delicious. I've enjoyed making it for so many years that I don't recall where I got the recipe. This is a perfect accompaniment to most any entree because it's so attractive to serve and quick to prepare. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 can (28 ounces) diced tomatoes, undrained
2 cups seasoned stuffing croutons, divided
1 small onion, chopped
1 tablespoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter

Steps:

  • In a greased 2-qt. casserole, combine tomatoes and 1 cup croutons. Stir in onion, sugar, oregano, salt and pepper. Dot with butter; sprinkle with remaining croutons. Bake, uncovered, at 375° for 30-35 minutes.

Nutrition Facts : Calories 151 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 560mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

SUMMER VEGETABLE CHOWDER WITH PARMESAN CROUTONS



Summer Vegetable Chowder with Parmesan Croutons image

Fresh zucchini, corn, tomatoes and basil are the stars of this quick and easy chowder, but the crunchy Parmesan-crusted croutons served alongside are real scene-stealers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 15

8 slices bacon, chopped
1 medium onion, chopped
1/4 cup Gold Medal™ all-purpose flour
5 cups Progresso™ chicken broth (from two 32-oz cartons)
2 medium Yukon gold potatoes, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
2 bags (10 oz each) Cascadian Farm™ frozen organic sweet corn
2 medium zucchini, cut in half lengthwise, then into 1/4-inch slices crosswise
2 medium tomatoes, chopped
1 cup heavy whipping cream
1/3 cup julienned fresh basil leaves
12 (1/2-inch) slices ciabatta bread
1/4 cup butter, melted
3/4 cup shredded Parmesan cheese

Steps:

  • Heat 5-quart Dutch oven over medium heat. Add bacon; cook 10 to 13 minutes, stirring occasionally, until it begins to brown. Add onion; cook about 6 minutes or until softened. Sprinkle with flour; cook and stir 1 minute.
  • Stir in broth, potatoes, salt and pepper; heat to simmering. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are just tender. Stir in frozen corn, zucchini, tomatoes, whipping cream and basil; cook 10 to 14 minutes or until vegetables are tender.
  • Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoon of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Remove and place on rack to cool.
  • Ladle chowder into bowls; serve with croutons.

Nutrition Facts : Calories 600, Carbohydrate 59 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1590 mg, Sugar 9 g, TransFat 1 g

TOMATO SOUP WITH POACHED EGGS AND CRISPY CROUTONS



Tomato Soup with Poached Eggs and Crispy Croutons image

Provided by Marie Simmons

Categories     Soup/Stew     Egg     Tomato     Poach     Lunch     Parmesan     Bacon     Fall     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 cups 1/2-inch cubes day-old Italian bread (crusts removed)
Kosher salt and freshly ground black pepper
2-3 slices thick-cut lean bacon, cut into 1/8-inch dice
1/2 cup minced onion
1 garlic clove, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 28-ounce cans plum tomatoes, with their juice
4 medium or large eggs
1 tablespoon minced fresh flat-leaf parsley
Freshly grated Parmigiano-Reggiano cheese

Steps:

  • 1. Heat the oil in a large, wide, heavy saucepan over medium heat. When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes. With a slotted spoon, transfer to a medium bowl. Sprinkle with salt and a grinding of pepper and set aside.
  • 2. Discard the oil in the pan and wipe the pan dry with a paper towel. Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes. Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes. Stir in the garlic and red pepper flakes and saute for 1 minute more.
  • 3. Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan. (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.) Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes. Season to taste. (The soup can be made up to 1 day ahead.)
  • 4. Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly. Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
  • 5. Distribute the croutons among four soup bowls. Carefully ladle the eggs into the bowls, then ladle the soup on top. Top each serving with some of the parsley and cheese and serve.

TOMATO CHOWDER



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups potatoes, diced
3/4 cup onion, minced
1 cup celery, chopped
3 cups tomatoes, de-skinned, chopped
1/4 teaspoon pepper
1/4 teaspoon oregano
2 1/2 cups boiling water
3 tablespoons butter
1/4 cup flour
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 cups extra-sharp cheddar cheese, grated
2 cups milk
1 tablespoon parsley
1/2 teaspoon dry mustard

Steps:

  • Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  • Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  • Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  • Add cheese and stir until cheese has melted and sauce is thick.
  • Add to vegetables and bring to a boil.
  • Add parsley and serve piping hot.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

More about "tomato chowder with mollet eggs and croutons recipes"

TOMATO CHOWDER WITH MOLLET EGGS | ESSENTIAL PEPIN
Web Sep 18, 2011 Tomato Chowder With Mollet Eggs Serves 4. GARNISHES. Heat the olive oil in a large stainless steel saucepan. …
From ww2.kqed.org
Estimated Reading Time 4 mins
See details


TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS RECIPE - EAT YOUR …
Web Save this Tomato chowder with mollet eggs and croutons recipe and more from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food to your own …
From eatyourbooks.com
See details


TOMATO CHOWDER WITH MOLLET EGGS ARCHIVES | ESSENTIAL PEPIN
Web Sep 10, 2011 Tomato Chowder With Mollet Eggs Jacques Pépin | September 18, 2011 | 0 Comments This basic tomato soup, topped with the eggs and large croutons made …
From ww2.kqed.org
See details


RECIPE: TOMATO CROUTON CASSEROLE - GARDENERD
Web Jul 22, 2020 To make the croutons, preheat the oven to 350° F. Place cubed bread in a bowl and drizzle with oil and sprinkle with remaining ingredients. Toss to combine. Dump …
From gardenerd.com
See details


SOUP ARCHIVES | ESSENTIAL PEPIN : ESSENTIAL PEPIN
Web Tomato Chowder With Mollet Eggs Jacques Pépin | September 18, 2011 | 0 Comments This basic tomato soup, topped with the eggs and large croutons made from country …
From ww2.kqed.org
See details


SUN DRIED TOMATO CORN CHOWDER WITH CRISPY GOAT CHEESE …
Web Jul 22, 2020 Instructions. Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring …
From howsweeteats.com
See details


TOMATO CHOWDER WITH MOLLET EGGS | KQED
Web Quick and easy recipes from the Essential Pépin series. Learn how to make Tomato Chowder with Mollet Eggs.
From kqed.org
See details


KAHAKAI KITCHEN: TOMATO CHOWDER WITH MOLLET EGGS …
Web Jul 27, 2014 2 Tbsp olive oil 1 medium onion, coarsely chopped (1 1/4 cups) 6 scallions, trimmed (leaving some green) and chopped (3/4 cup) 1 carrot, peeled and coarsely chopped (1/2 cup) 3 garlic cloves, crushed …
From kahakaikitchen.blogspot.com
See details


TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS RECIPE - EAT YOUR …
Web Save this Tomato chowder with mollet eggs and croutons recipe and more from Jacques Pépin's Kitchen: Cooking With Claudine to your own online collection at …
From eatyourbooks.com
See details


SIMMERING SIBS: TOMATO CHOWDER WITH MOLLET EGGS
Web This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or …
From simmeringsibs.blogspot.com
See details


TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS RECIPE
Web Tomato Chowder With Mollet Eggs and Croutons Recipe is a very simple, easy and very popular American Appetizer Chicken Simple Dinner Breakfast Quick Chicken Beef Pork …
From latechef.com
See details


TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS
Web Jul 13, 2015 Ingredients 3 tablespoons virgin olive oil 2 onions (8 ounces), peeled and coarsely chopped (1 1/2 cups) 8 scallions, trimmed (but with green left on) and chopped …
From diningandcooking.com
See details


TOMATO CHOWDER WITH MOLLET EGGS | ESSENTIAL PEPIN - PINTEREST
Web Dec 8, 2019 - This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with …
From pinterest.com
See details


TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS (JACQUES PéPIN) …
Web Nov 3, 2019 - This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with …
From pinterest.co.uk
See details


TOMATO CHOWDER WITH MOLLET EGGS AND CROUTONS RECIPE | GURUWALIK
Web Recipe: Tomato Chowder With Mollet Eggs and Croutons Recipe Mollet, which means “soft” in French, refers to Tomato Chowder With Mollet Eggs and…
From reddit.com
See details


THE PURPOSEFUL COOK; LIGHT VEGETABLE MENU TO HIGHLIGHT …
Web Jun 21, 1995 Tomato Chowder With Mollet Eggs and Croutons Total time: about 1 hour 3 tablespoons virgin olive oil 2 onions (8 ounces), peeled and coarsely chopped (1 1/2 …
From nytimes.com
See details


EGGS ARCHIVES | ESSENTIAL PEPIN : ESSENTIAL PEPIN
Web Sep 19, 2011 Jacques Pépin | September 18, 2011 | 0 Comments. This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made …
From ww2.kqed.org
See details


TOMATO CORN CHOWDER (30 MINUTE RECIPE!) - OUR …
Web Nov 15, 2022 This tomato corn chowder recipe is easy to make, delicious and ready to eat in about 30 minutes! Corn and tomatoes are cooked in a milk and chicken broth base, topped with crumbled bacon and parsley!
From ourzestylife.com
See details


Related Search