Learn to Love: Soup

Day 1

• Mis en Place all Vegetables. Store each with the ingredients they will cook with.

Day 2

• Heat three tablespoons of olive oil over medium heat in a large soup pot.
• Saute onion, celery, carrot, garlic, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
• Add vegetable broth to pot, plus drained tomatoes, beans, and spices.
• Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
• Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
• Add basil before serving. Garnish with parmesan.

• Place a stock pot over medium heat. Add oil, onion, garlic, carrots, and celery, Cook and stir until the vegetables are softened but not browned.
• Add thyme sprigs and bay leaf
• Add chicken stock and bring to a boil, then immediately reduce to a low simmer.
• Add the noodles and simmer for about 8 minutes or until tender.
• Remove thyme stems and bay leaf; Discard.
• Fold in the chicken, and continue to simmer for another couple of minutes to heat through.
• Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and stir frequently until deeply caramelized, about 45 minutes.
• Add beef broth and thyme. Season with salt and pepper. Simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, shredded Swiss and Parmesan cheese.
• Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Day 1:

• Prep Onions and Celery: Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion and celery in hot butter until translucent, 5 – 10 minutes. Label and Refrigerate.
• Prep remaining vegetables: Blanch broccoli & carrots in boiling water; Shock, Label and Refrigerate.
• Prep roux: mis en place remaining ingredients.

Day 2:

• Make Roux: Melt butter in a large saucepan over medium-low heat; whisk in flour; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from getting too thick to stir or from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly.
• Stir stock into milk mixture.
• Bring to a simmer;
• Cook until flour taste is gone and mixture is thickened, about 20 minutes.
• Add onions, celery, cayenne, paprika, and dry mustard, stirring well.
• Bring soup to a simmer, stirring CONStANTLY to avoid scorching the bottom of the pot.
• Add parboiled vegetables to soup. Simmer an additional 5-10 minutes until broccoli is hot.
• Remove from heat. Stir in Cheddar cheese, one handful at a time until cheese melts.
• Season with salt and pepper to taste; Garnish with additional cheese.

• Place bacon in a large saute pan. Cook over medium heat until browned. Drain, crumble, and reserve.
• In a stock pot, melt butter over medium heat. Add onion and saute until translucent. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Add chicken stock and simmer for 10 minutes.
• Stir in cubed baked potatoes; bring back to a simmer, stirring frequently to avoid the milk burning on the bottom of the pan.
• Simmer on low for 10 more minutes. Season with salt and pepper to taste.
• Remove from heat. Add Cheddar and half the sour cream.
• Garnish with crumbled bacon, reserved cheese, and reserved sour cream.