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Category: Lunch

• Creamy Onion Cheese Soup – Variation on a Classic

  Posted at 12:58 pm by Anne Freestone

  Sep 30th

  

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  With the arrival of some cooler fall weather, I start thinking about soup more and more.  Since harvesting my onions from the garden, those thoughts turned to onion soup.

  We’re all familiar with the classic French onion soup, which is good, but I was feeling sort of “been there done that” when it came to that.  I’d also heard of another, less familiar classic onion soup, which is Cream of Onion soup, or Veloute.

  However, in looking at recipes for this, I found it involves beaten egg yolks, and thus all the attendant issues of having to “temper” the yolks by adding small amounts of the hot liquid to the eggs gradually, to equalize temperature before you add them.  (That’s so you don’t end up with onion soup with chunks of scrambled egg in it, instead of a nice creamy soup).

  While I am fully capable of this, I was feeling lazy that day and didn’t want to deal with it.  But I could see that the eggs would add another layer of richness to the soup, so I started thinking about an easier way to do that.

  And then I thought about cheese.  After all, French onion soup is usually served with cheese melted on top, so why not do a cream soup with the cheese incorporated into it?

  After a couple of trials, I settled on my favorite combo of a beef broth base and smoked gouda cheese.  I have also done this soup with a chicken broth base and gruyere cheese. (Gruyere is another cheese that plays particularly well with onions).  Feel free to experiment with different cheeses, and also with the amount of cheese.   Also, although shredding will ensure that the cheese melts completely, I have also cut it into small cubes, which don’t melt all the way and instead leave the soup with cheesy little bites, which can be kind of fun.

   

  

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  Creamy Onion Cheese Soup

  Prep Time10 mins

  Cook Time20 mins

  Servings: 3

  Author: Anne Freestone

  Ingredients

  • 2 cups sweet onion, sliced (about 1/2 large)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups beef broth
  • 1 cup heavy cream
  • 3/4 cup smoked gouda cheese, shredded or finely cubed (about 6 oz)
  • 2 tsp worcesterchire sauce

  Instructions

  • Melt butter in a heavy saucepan over medium low heat, add onions and sweat until transluscent and just beginning to turn golden, about 10 minutes.
    
  • Add flour, salt and pepper, stirring and heating for about 2-3 minutes more, until thickened.
  • Add beef broth, and bring to a boil, about 2 minutes.
  • Add cream, cheese and worcestershire sauce, and simmer for about 5-10 minutes more, until onions are very soft and cheese is melted. Adjust seasonings as desired.

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  Posted in Brunch, Lunch, Soup | Tagged anne freestone, cheesy cream of onion soup, cream of onion soup, onion soup, onions, veloute

• Cream of Asparagus Soup and the Accidental Harvest

  Posted at 12:12 pm by Anne Freestone

  May 31st

  

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  Every spring, I harvest a nice crop of asparagus. What’s especially nice about it is that it’s asparagus that I never planted or cultivated. It has taken root in a couple of retaining wall planting beds on the west side of my house, the product of seed-spreading birds.

  This spring, starting my second year of early retirement, I have finally had time to really clean up those garden beds that had been neglected over the years when I was busy working, raising a son, and in the last couple of years, earning a pilot’s license. (My ultimate bucket-list item).

  But this year was the year to get all my gardens back on line. I figured I would simple uproot the crowns from my flower beds, and transplant them into the vegetable garden. Simple, right?

  Turns out, it wasn’t that simple. Those asparagus crowns were HUGE and as tough as cement. After chipping out one small piece and transplanting that, I figured it was way too much work, gave up and simply mulched over them. They still continue to come up, so I snap off asparagus spears from between my narcissus and daylillies. I figure I’ll let a few go to fern to keep the crowns going, and just live with the non traditional location of my accidental asparagus bed.

  

  A little about asparagus. Again, this was one of the vegetables I never liked until I had it prepared properly. My mother, like most women in the 1970s, always overcooked asparagus. Thus, it was limp, olive green and slimy – and for years I though I hated it. Whatever you do with asparagus, you must only cook it until it is just tender and still a fairly bright green. This only takes about 5 minutes, and sometimes less. For this soup, I would err on the side of slightly undercooking the pieces, knowing that there will be more cooking as the soup comes together.

  This soup is a great and different way of using asparagus aside from the usual steaming, roasting, etc. It makes a great brunch or lunch dish.

  

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  Cream of Asparagus Soup

  Prep Time5 mins

  Cook Time15 mins

  Total Time20 mins

  Servings: 6

  Author: Anne Freestone

  Ingredients

  • 1 lb asparagus
  • 3&1/2 cups chicken broth, divided
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/4 cup milk
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/8 tsp black pepper

  Instructions

  • Trim off tough ends of asparagus and cut into 1 inch pieces. Bring about 1 to 1&1/2 cups of broth to a simmer in a medium saucepan over medium heat. Add asparagus pieces and cook until just tender – they should still be fairly light green – about 5 minutes. (Tip – start with stem pieces for a minute or two before adding tips to keep from overcooking tips. Also, if asparagus is of varying diameters, start with thickest first, adding thinnest after a minute or two).
    
  • Remove about 1 cup of asparagus pieces and set aside. (Tip – start with the tip pieces as they make a nicer presentation at the end). Place remaining asparagus pieces with broth in a blender or food processor; blend until smooth.
    
  • Melt butter in a large saucepan. Whisk in flour until smooth; cook 1 minute while still whisking. Gradually whisk in remaining broth, cook until slightly thickened. Stir in asparagus puree, milk and cream, salt and pepper. Finally, add reserved asparaugs pieces and cook until heated through.

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  Posted in Brunch, Garden, Lunch, Soup | Tagged anne freestone, asparagus, brunch, cream of asparagus, lunch, soup

• Spicy Red Chili – Breaking Bland

  Posted at 10:26 am by Anne Freestone

  Feb 18th

  

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  Chili is one of my cold weather go-to dishes. Chili, however, is one of those dishes that is a very personal thing, and, as such, has endless variations. But for me, if the chili isn’t spicy, it’s not worth it. I actually always carry a bottle of Tabasco in my purse for any bland food emergencies I may encounter eating out, which tells you something about me. (I also always carry a corkscrew, which tells you even more. I figure that between the two, I have all the important contingencies covered).

  Anyway, back to this chili of mine. It’s spicy, but not even three alarm, in my opinion. Of course, there are people who live in my surrounding area who would disagree. But, keep in mind that most of these people would consider ketchup spicy. (Don’t even get me started on how many small, family owned Mexican restaurants in my area whose even moderately spicy food has been “blanded down” by complaints by these folks. It’s really a pity).

  Anyway, this chili is a nod to a Mexican/Southwest style by its use of Mexican chorizo blended with ground beef, as well as a serrano pepper and chipolte pepper powder.

  This is also a very easy recipe, as it does not require the meat to be browned – the meat is simply cooked in the tomato sauce and water. Not only is this easy and convenient, but also the best way I’ve found to get that fine grained texture to the ground meat – I’m not a fan of big chunks of ground meat. (Of course, if that’s what you like, feel free to pre-brown and leave larger chunks).

  This is a nice chili to make for a quick lunch, but, as is the case with all chilis and many soups, it is actually better reheated, so it can also be made ahead and frozen.

  

  Print Recipe

  Spicy Red Chili

  Prep Time10 mins

  Cook Time20 mins

  Total Time30 mins

  Servings: 4

  Author: Anne Freestone

  Ingredients

  • 1 lb ground beef
  • 6 to 8 oz Mexican chorizo, (I use El Popular)
  • 1 15 oz can tomato sauce
  • 1/2 cup water
  • 1 small onion, diced
  • 1 serrano pepper, seeds and membranes removed, diced
  • 3 tbsp tomato paste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chipolte pepper
  • 1/4 tsp cayenne pepper
  • 1 15.5 oz can pinto beans, drained

  Instructions

  • Place ground beef, chorizo, tomato sauce and water in a large pot over medium heat. Bring to a boil while breaking up meat with spoon until it is a fine, even texture. Boil until meat is mostly cooked through. (Meat will be more brown than pink).
    
  • Add the remaining ingredients and simmer, stirring occasionally, until onions and peppers are soft, about 20 minutes.
    

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  Posted in Dinner, Lunch, Mexican | Tagged anne freestone, beef, chili, chorizo, spicy chili

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