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May's French Spring Soup

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  • MissMay in Jersey
    replied
    Re: May's French Spring Soup

    Originally posted by bobby1987 View Post
    Yes, sure I follow your instruction, but let me know the reason?
    No particular reason, I usually use raw red onions in salads but I think I'll pick up a few for this soup.

    Leave a comment:


  • bobby1987
    replied
    Re: May's French Spring Soup

    Originally posted by MissMay View Post
    This one sounds good, never used red onions in a soup.
    Yes, sure I follow your instruction, but let me know the reason?

    Leave a comment:


  • kimsophia
    replied
    Re: May's French Spring Soup

    Originally posted by bobby1987 View Post
    I would suggest you to try French Red Onion Soup as it is my favorite

    French Red onion Soup

    Ingredeints:
    2 red onion, very finely sliced
    1/4 cup butter
    2 tablespoons all-purpose flour
    2 (10.5 ounce) cans beef broth
    2 1/2 cups water
    6 pieces France breads, toasted
    1/2 cup grated Parmesan cheese
    1/2 cup destroyed Europe cheese

    How to use:

    1. Preheat oven to 425 levels F(220 levels C). Separate chopped onion into single rings.
    2. In a medium sauce pan saute red onion in butter until soft, approximately Twenty moments. Stir in flour and gradually add soup and standard water. Bring to a boil and cook for Twenty moments.
    3. Meanwhile, toast France breads pieces.
    4. Place roasted breads into soup bowls. Add soup mixture over breads and spread with Parmesan and Europe dairy products. Prepare for 10 moments.
    "1/2 cup destroyed Europe cheese"?

    Leave a comment:


  • MissMay
    replied
    Re: May's French Spring Soup

    Originally posted by bobby1987 View Post
    I would suggest you to try French Red Onion Soup as it is my favorite

    French Red onion Soup

    Ingredeints:
    2 red onion, very finely sliced
    1/4 cup butter
    2 tablespoons all-purpose flour
    2 (10.5 ounce) cans beef broth
    2 1/2 cups water
    6 pieces France breads, toasted
    1/2 cup grated Parmesan cheese
    1/2 cup destroyed Europe cheese

    How to use:

    1. Preheat oven to 425 levels F(220 levels C). Separate chopped onion into single rings.
    2. In a medium sauce pan saute red onion in butter until soft, approximately Twenty moments. Stir in flour and gradually add soup and standard water. Bring to a boil and cook for Twenty moments.
    3. Meanwhile, toast France breads pieces.
    4. Place roasted breads into soup bowls. Add soup mixture over breads and spread with Parmesan and Europe dairy products. Prepare for 10 moments.
    This one sounds good, never used red onions in a soup.

    Leave a comment:


  • bobby1987
    replied
    Re: May's French Spring Soup

    I would suggest you to try French Red Onion Soup as it is my favorite

    French Red onion Soup

    Ingredeints:
    2 red onion, very finely sliced
    1/4 cup butter
    2 tablespoons all-purpose flour
    2 (10.5 ounce) cans beef broth
    2 1/2 cups water
    6 pieces France breads, toasted
    1/2 cup grated Parmesan cheese
    1/2 cup destroyed Europe cheese

    How to use:

    1. Preheat oven to 425 levels F(220 levels C). Separate chopped onion into single rings.
    2. In a medium sauce pan saute red onion in butter until soft, approximately Twenty moments. Stir in flour and gradually add soup and standard water. Bring to a boil and cook for Twenty moments.
    3. Meanwhile, toast France breads pieces.
    4. Place roasted breads into soup bowls. Add soup mixture over breads and spread with Parmesan and Europe dairy products. Prepare for 10 moments.

    Leave a comment:


  • Quilter74
    replied
    Re: May's French Spring Soup

    I love, love, love asparagus and this sounds delicious! Can't wait to try it with a nice big chunk of homemade cornbread. Thanks!

    Leave a comment:


  • Shyla
    replied
    Re: May's French Spring Soup

    Originally posted by MayinJerset View Post
    Although I like soups with cream in them they usually have too much cream/fat in them for me, this soup has only 1 cup to 48 oz of chicken broth and it is just right for me and maybe you too.

    French Spring Soup

    3 tablespoons butter
    1 onion, chopped
    4 carrots, chopped
    4 potatoes, chopped
    1 48 oz can of chicken broth - I use low sodium
    1/2 cup raw rice
    10 oz package of frozen cut asparagus
    1/2 of a 10 oz package of frozen chopped spinach, thawed and squeezed dry
    1/2 teaspoon salt
    1 cup cream, heavy or light - I use light (Half n Half doesn't work as well)

    Melt butter in a large soup pot, add the chopped onions and slowly sauté them til they are soft
    Add the potatoes, carrots and chicken stock, bring to a boil, lower heat, cover and simmer for 15 minutes.
    Stir in rice and asparagus, cover and simmer 25 minutes.
    Add the spinach and simmer 5 minutes.
    Stir in salt and cream and simmer long enough for the cream to heat. Don't let the soup boil or the cream may separate.

    It's always iffy about how many potatoes to use as they can vary a lot in size so I use an amount about equal to the carrots.
    @MayinJerset
    This Soup sounds really good. I must try this definitely.

    Leave a comment:


  • Carlie Wolf
    replied
    Re: May's French Spring Soup

    Ohhh, that looks good. I love homemade soups

    Leave a comment:


  • MissMay
    replied
    Re: May's French Spring Soup

    Thinking of making this soup this weekend, maybe it will help feel more like Spring instead of an extended Winter.

    Asparagus aren't always available and when they are they are pretty expensive so I either leave them out or use some sring beans instead.

    Leave a comment:


  • Hulamoon
    replied
    Re: May's French Spring Soup

    Sounds really good! I think next time asparagus is on sale I'm going to blanch and freeze it. It's really expensive here.

    Leave a comment:


  • auntiemern
    replied
    Re: May's French Spring Soup

    I could live on soup, and this sounds wonderful.

    Leave a comment:


  • kimsophia
    replied
    Re: May's French Spring Soup

    Thanks, May! It will be a pleasure to try it!

    Leave a comment:


  • Sandy Navas
    replied
    Re: May's French Spring Soup

    Hmmmm, got my taste buds going.

    Leave a comment:


  • Midge
    replied
    Re: May's French Spring Soup

    Thanks May. I'm going to give this a try this week. I don't know why, but I forget about adding asparagus to soups unless the asparagus is the star. This sounds delicious.

    Leave a comment:


  • Sylvia H
    replied
    Re: May's French Spring Soup

    Sounds delicious. I think I'll make it without the potatoes, though. I like to make my own broth, too.

    Leave a comment:

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