lesley
10-06-2009, 07:54 AM
One of my favourite pastimes is making soup & loads of it! Especially ones you can freeze. We first tried this one in Florence, it's wonderfully thick, & rich in onions, also slightly sweet, but not over the top. The Florentines slice their onions very thinly when they make Carabaccia , but I blitzed mine, (the flavour remains the same) but you don't get onion hanging down your chin when you eating it!
http://www.cookingwiththejoneses.com/images-wp/2009/10/Tuscan-Soup3.jpg
Serves 4
Prep Time 20 mins
Cooking Time 1 hour
Ingredients
1kg Red onions, peeled and finely chopped
2 Large carrots, washed and finely chopped
2 Large sticks celery, washed and finely chopped
100g Almonds, (see Cook’s tips 1.)
150ml White wine vinegar
1 Cinnamon stick
4 Tbsp extra virgin olive oil
2 Tsp Light brown sugar
1 Litre Chicken stock (see Cook’s tips 2.)
1 Tbsp Balsamic vinegar
12 Slices of bread (see Cook’s tips 3.)
Gruyere cheese, grated
Salt and freshly ground black pepper
Method
Blitz the almonds in a food processor until fine
Pour into a bowl and add the wine vinegar
Add the cinnamon stick, stir and leave for an hour, to amalgamate
Meanwhile, heat the olive oil in heavy saucepan and add the carrots, celery and onions
Cook for about an hour on a low heat, cover, stir frequently to avoid burning
Stir in tablespoonful of Balsamic vinegar
Rinse the almonds in a sieve under running cold water
Discard the cinnamon stick
Pour the almond paste into the saucepan and stir
Add the sugar, stock, salt and pepper, bring to the boil and simmer for 30-40 minutes
Slice the French stick into fairly thick rounds and toast one side
Turn over and add the grated Gruyere cheese and return to the grill until cheese is cooked (see Cook’s tips 4.)
Pour the soup into a suitable bowl and lay the toasted cheese rounds on top
http://i296.photobucket.com/albums/mm162/bazmj_1/TuscanSoup2.jpg
Cook's tips
1. I used 100g packet of chopped almonds
2. I used 2 Knorr Chicken stock cubes
3. I used a French stick
4. How much cheese is your choice
Equipment
Large heavy saucepan
Food processor
Small bowl
Sieve
Grater
Shopping List
1kg Red onions
2 Large carrots
2 Large sticks celery
100g Almonds
150ml White wine vinegar
1 Cinnamon stick
4 Tbsp extra virgin olive oil
2 Tsp Light brown sugar
2 Chicken stock cubes
12 Slices of bread
Gruyere cheese
http://www.cookingwiththejoneses.com/images-wp/2009/10/Tuscan-Soup3.jpg
Serves 4
Prep Time 20 mins
Cooking Time 1 hour
Ingredients
1kg Red onions, peeled and finely chopped
2 Large carrots, washed and finely chopped
2 Large sticks celery, washed and finely chopped
100g Almonds, (see Cook’s tips 1.)
150ml White wine vinegar
1 Cinnamon stick
4 Tbsp extra virgin olive oil
2 Tsp Light brown sugar
1 Litre Chicken stock (see Cook’s tips 2.)
1 Tbsp Balsamic vinegar
12 Slices of bread (see Cook’s tips 3.)
Gruyere cheese, grated
Salt and freshly ground black pepper
Method
Blitz the almonds in a food processor until fine
Pour into a bowl and add the wine vinegar
Add the cinnamon stick, stir and leave for an hour, to amalgamate
Meanwhile, heat the olive oil in heavy saucepan and add the carrots, celery and onions
Cook for about an hour on a low heat, cover, stir frequently to avoid burning
Stir in tablespoonful of Balsamic vinegar
Rinse the almonds in a sieve under running cold water
Discard the cinnamon stick
Pour the almond paste into the saucepan and stir
Add the sugar, stock, salt and pepper, bring to the boil and simmer for 30-40 minutes
Slice the French stick into fairly thick rounds and toast one side
Turn over and add the grated Gruyere cheese and return to the grill until cheese is cooked (see Cook’s tips 4.)
Pour the soup into a suitable bowl and lay the toasted cheese rounds on top
http://i296.photobucket.com/albums/mm162/bazmj_1/TuscanSoup2.jpg
Cook's tips
1. I used 100g packet of chopped almonds
2. I used 2 Knorr Chicken stock cubes
3. I used a French stick
4. How much cheese is your choice
Equipment
Large heavy saucepan
Food processor
Small bowl
Sieve
Grater
Shopping List
1kg Red onions
2 Large carrots
2 Large sticks celery
100g Almonds
150ml White wine vinegar
1 Cinnamon stick
4 Tbsp extra virgin olive oil
2 Tsp Light brown sugar
2 Chicken stock cubes
12 Slices of bread
Gruyere cheese