ONION SOUP
Steps:
- Thinly slice the onions. Heat a 6-quart stockpot. Add the oil and heat. Add the onions and saute until golden brown over medium-low heat, about 25 to 30 minutes. Deglaze the pan with port. Add stock, salt, pepper, and bouquet garni, and simmer for 30 to 40 minutes.
- Preheat the broiler.
- Pour the soup into 6 oven-proof bowls. Top each bowl with 2 slices of bread and sprinkle with the cheese. Brown under the broiler until the cheese is golden brown and bubbly.
WOLFGANG PUCK'S CHICKEN TORTILLA SOUP
Make and share this Wolfgang Puck's Chicken Tortilla Soup recipe from Food.com.
Provided by Sandi From CA
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
- Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
- In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
- Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
- While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
- With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
- To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.
Nutrition Facts : Calories 359.2, Fat 18.4, SaturatedFat 6.7, Cholesterol 33.1, Sodium 2239.7, Carbohydrate 25, Fiber 5.4, Sugar 5.5, Protein 26
WOLFGANG PUCK'S SAVORY SQUASH SOUP
My best friend introduced me to this soup. I found this recipe several years ago someplace on the web. This does take some time but is well worth the effort. The prep and cooking times are guesses.
Provided by PaulaG
Categories Vegetable
Time 2h45m
Yield 2 quarts
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cut each squash in half and discard seeds.
- Brush cut sides with 2 tablespoons of melted butter, season with salt, pepper and nutmeg.
- Arrange the squash cut side down in a roasting pan and bake until tender, approximately 1 hour.
- Allow to cool until squash can be safely handled, then scoop out insides of squash.
- Puree the flesh in a food processor, reserve.
- This should produce about 4 cups of pureed squash.
- In a medium stockpot, melt the remaining 4 tablespoons of butter.
- Over low heat, saute the onion, do not allow it to brown.
- Add pureed squash and cook over very low heat until heated through, stirring occasionally.
- Do not allow it to bubble up.
- Season with salt, pepper, ginger and cardamom.
- Pour in stock and bring to a boil, over low heat, stirring often.
- Cook about 20 minutes.
- Add the Cream Fraiche and rosemary spring.
- Warm through, remove rosemary and adjust seasonings to taste.
- Roast the peppers over flame on stove or under broiler until skin blackens evenly.
- Allow to cool, peel off black skin, remove core and seeds; chop coarsely.
- In blender or food processor, puree the peppers, adding chicken broth until thick sauce consistency is attained.
- Season with salt and pepper, strain, and pour into plastic squeeze bottle.
- Serve the soup with swirls of the roasted red pepper coulis.
WOLFGANG PUCK"S CREAMY MUSHROOM SOUP
From the best soupmaker there is. I found this online and made it the next day. It was a big hit!! Next time I'll double the recipe! I sprinkled a little cheddar cheese on top.
Provided by MizzNezz
Categories Vegetable
Time 52m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle mushrooms with lemon juice.
- Melt butter in large heavy saucepan and saute shallots.
- Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
- Add salt,pepper,cream, and chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add cornstarch and simmer another 10 minutes,stirring.
- Sprinkle with parsley.
Nutrition Facts : Calories 481.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 170.7, Sodium 939.8, Carbohydrate 9, Fiber 1.2, Sugar 2.5, Protein 7.9
WOLFGANG PUCK'S LENTIL SOUP
Make and share this Wolfgang Puck's Lentil Soup recipe from Food.com.
Provided by commercesd
Categories Lentil
Time 1h
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven or large stock pot, saute the onion, garlic, celery and carrot in the oil. Add all ingredients to pot and cook for 25-30 minutes or until soft on medium high heat, stirring often. Garnish with greek yogurt and serve.
Nutrition Facts : Calories 159.6, Fat 8.7, SaturatedFat 1.2, Sodium 16, Carbohydrate 16.7, Fiber 5.1, Sugar 3.4, Protein 5.2
WOLFGANG PUCK'S NO COOK GAZPACHO
This recipe for Wolfgang Puck's no cook gazpacho (which can be made a day ahead) was in the cooking section of my newspaper today....It sounded sooo good, I just had to share it with my friends here. (The recipe is from his most recent book: "Pizza, Pasta and More!" - Random House, $35.) There is no "cooking" time, but 2 hours chilling time.
Provided by Dee514
Categories Vegetable
Time 15m
Yield 3 Quarts (96 ounces), 8 serving(s)
Number Of Ingredients 29
Steps:
- ---Prepare gazpacho:.
- In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
- Cover and refrigerate for 1 hour.
- Transfer to food processor, pulse until almost pureed, leaving a little texture.
- Season with salt and pepper.
- Return to bowl, cover and refrigerate another hour before serving.
- ---Prepare Topping:
- In a medium bowl, combine all the topping ingredients until well blended.
- Season with salt and pepper.
- Cover and refrigerate until needed.
- ---To serve:
- Ladle 10 to 12 ounces into chilled soup plates.
- Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
- Place a wedge of lime on the rim of the plate.
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