Best Sherried Onion And Almond Soup With Saffron Recipes

SAFFRON SOUP

Steps:

• Melt butter in a heavy-bottom soup kettle. Add onions, garlic and saffron and cook over medium-low heat, stirring frequently, until onions are softened. Do not let onions brown.
• Bring chicken stock to a boil. Add bread crumbs to onions and stir to mix thoroughly. Add chicken stock and stir again. Bring soup to a boil and immediately lower heat and simmer, covered, for 20 minutes.
• Puree soup in a blender, food processor or fine-mesh food mill. Strain soup, discarding solids. Return to rinsed-out soup kettle. Add cream and lemon juice. Mix well and taste, adding salt and pepper if desired. May be served immediately, or chilled and served as a summer soup.

CARAMELIZED SHERRIED ONIONS

Steps:

• Heat the oil and butter over medium high heat till it stops sizzling.
• Add onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add the thyme,rosemary, salt, and pepper, brown sugar and stir well to combine.
• Cook for 5-15 more minutes.
• Add sherry and reduce.

ONION SOUP WITH SHERRY

Steps:

• In a large stock pot, saute the onion and garlic in the butter for 10 minutes or until lighly carmelized.
• Add the consumme soup, chicken broth, parsley, bay leaf, worcestershire sauce, sherry, thyme and pepper. Simmer for 30 minutes.

ASPARAGUS AND ALMOND SOUP

Steps:

• Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
• Serve either warm or chilled, garnished with the reserved asparagus tips.
• This soup can also be frozen.
• Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.

CARAMELIZED ONION SOUP WITH ONIONS TO SPARE

Steps:

• In a large Dutch oven or other heavy pot, heat oil and 2 tablespoons butter over medium-high. Add onions, sugar, 2 teaspoons salt, thyme, and bay leaf. Reduce heat to medium-low and cook, stirring frequently to scrape up any browned bits, until onions are deep golden brown and have a jam-like consistency, about 1 hour. If onions begin to stick, reduce heat and stir in 1 tablespoon water.
• Discard herbs. Reserve 1/2 cup onions (leaving 1 3/4 cups in pot). Stir in 1 tablespoon butter, flour, and sherry and cook until butter is melted, 30 seconds. Add broth, increase heat, and simmer 15 minutes. Season to taste with salt and pepper. Rub bread with garlic, then place in bowls and ladle soup on top. Drizzle with oil and sprinkle with parsley.

ALMOND SOUP (LOOZ SHORBA)

Steps:

• Start the chicken broth boiling.
• While waiting for that, soften the onions in butter in a small sauce pan.
• Add flour to onion mixture and stir. This makes a kind of paste.
• Once chicken broth is boiling add the onion/flour mix to the boiling broth and stir briskly.
• Let simmer for a few minutes, then add the ground almonds. Let simmer 20 minutes.
• Add the heavy cream, stirring until heated through.
• Add salt and pepper to taste, though I find it doesn't need it.
• Serves about 4.