AUTUMN BISQUE
This is a sweet yet mild flavored soup made from a wonderful array of Autumn vegetables and fruit that are first roasted, then puree'd, then simmered. The bread and sour cream accompanies this soup perfectly, giving it depth and heartiness. It's even better the next day. :)
Provided by 2Bleu
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F Toss squash, carrots, potato, and onion with olive oil, salt, and pepper. Spread onto a large baking pan. Roast for 10 minutes.
- After 10 minutes, add chopped pear and apple, toss to coat and cook an additional 15 minutes.
- To a large stock pot or Dutch oven, add about half the chicken broth. When vegetables are done, place into cook pot with broth. Using an immulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. (alternatively, you can blend in parts in your upright blender or food processor, then add to cook pot).
- Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Continue to simmer an additional 25-30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.
Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 71.3, Sodium 817.5, Carbohydrate 31.9, Fiber 5.2, Sugar 7.1, Protein 6.6
FRENCH RED ONION SOUP
Steps:
- Bring broth, water, spices, and 1/2 teaspoon salt to a boil. Remove from heat and let steep 15 minutes.
- Meanwhile, cook onions in oil with 1/4 teaspoon salt in a heavy medium pot over medium heat, covered, stirring occasionally, until deep golden, about 15 minutes. Add wine and boil, uncovered, until reduced to 2 tablespoons, about 1 minute.
- Strain broth through a sieve into onion mixture and briskly simmer, uncovered, 10 minutes. Season with salt.
- Preheat broiler.
- Ladle soup into 4 ovenproof bowls set in a 4-sided sheet pan. Place baguette slices on top and sprinkle each with 1/2 cup cheese. Broil about 6 inches from heat until cheese is melted and bubbling, about 2 minutes.
RED ONION SOUP
SOUP'S ON! Served with a lightly dressed green salad, this savory red onion soup is hearty and filling enough for a light supper. Enjoy!
Provided by Feast Your Eyes
Categories Stocks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice onions, thinly.
- Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
- Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
- Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 350°F.
- Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
- Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
- Soup will hold for up to five (5) days.
Nutrition Facts : Calories 523.4, Fat 23.6, SaturatedFat 13.3, Cholesterol 64.4, Sodium 689.8, Carbohydrate 49.1, Fiber 3.9, Sugar 16.3, Protein 19.1
RED LION INN ESCARGOT BUTTER
The Red Lion Inn is in Stockbridge, Massachusetts, USA and this recipe is adapted from the Red Lion Cookbook. Makes 1/2 cup. ZWT REGION: USA.
Provided by kiwidutch
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Put all ingredients into a small bowl and blitz until minced with a stick blender, making certain everything is well mixed.
- Store in an airtight container for up to 3 days in the fridge or 1 week in the freezer.
Nutrition Facts : Calories 1725.6, Fat 184.4, SaturatedFat 116.7, Cholesterol 488.1, Sodium 1318.8, Carbohydrate 17.6, Fiber 1.8, Sugar 4.1, Protein 5.2
RED LION INN PUMPKIN BREAD
This recipe is from the "Red Lion Inn" restaurant in Stockbridge, MA. It's spicier than most pumpkin bread recipes and makes two loaves- one for you and one for a good friend.
Provided by Carrie Ann
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Grease two loaf pans, 24 muffin cups, or 6 mini loaf pans.
- Combine eggs, sugar, oil and pumpkin in a large bowl.
- Stir until smooth.
- Sift together dry ingredients and spices.
- Add to egg mixture along with nuts and raisins.
- Mix thoroughly and fill pans.
- Bake large loaves for 1 hour, 10 minutes; muffins for 35-40 minutes; and mini loaves for 45 minutes.
- Toothpick inserted in middle should come out clean.
Nutrition Facts : Calories 3272.7, Fat 157.4, SaturatedFat 22.9, Cholesterol 423, Sodium 3171.4, Carbohydrate 436.7, Fiber 21.4, Sugar 259.9, Protein 47.5
RED LION INN HARVEST SOUP
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes. Remove from heat. Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended. Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently and serve.
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