I’ve said it before. I love soup. I love it almost as much as this guy. Its warm, its filling, its tasty and it has lots of vegetables. What’s not to love?
And, in the “soup” section of my heart, I reserve the top draw for French soups. Careful crafting, only the best vegies (no scraps!) and often a heavy dollop of cream… its soupy heaven.
I’ve already written about the French soup, Pistou. I also made my number one favourite soup, creme du barry, and of course, that most French of French soups, Onion Soup.
I’ve been making both these soups on a regular basis for a while now, and I’ll gladly share my recipes. It will help with the gathering of soupy legions. (if you didn’t click the link above, that wont make sense.)
French Onion Soup
- 4 brown onions
- 1 tablespoon brown sugar
- 3 tablespoons margarine
- 3 teaspoons beef flavoured stock powder
- 3 cups water
- 1 bay leef
- up to 1/2 cup white wine (not sweet)
- 1 teaspoon dried thyme
- Bread and strongly flavoured vegan cheese (Sheese, not cheezly), to serve.
- Chop the onions into thin strips.
- In a medium t large saucepan melt the margarine and add the onions. Fry on medium heat for at least 10 minutes.
- Add the brown sugar. Turn the heat down and continue to cook, stirring occasionally, for 10 minutes. Add extra margarine or olive oil if necessary to avoid burning, rather than add water earlier.
- Once the onions are caramelised, add the water, stock powder, wine and bay leaf.
- Bring to the boil, then lower heat and simmer for 25 minutes, stirring occasionally.
- Remove the bay leaf and add the thyme. Simmer for a further 5 minutes.
- Lightly grill pieces of french bread with sheese on top. Serve the soup with the bread floating on top.
Creme du Barry
My favourite soup of all time!
- 2 tablespoon olive oil
- 1-2 leeks (1 large or two medium/small)
- 1/2 large head of cauliflower, or one small head.
- 3 cups water
- 2 teaspoons vegetable or vegan chicken-flavoured stock powder
- 4 tablespoons Tofutti Better Than Cream Cheese.
- 1 tabelspoon vegan margarine
- salt, to taste
- Chop the leeks. Fry in olive oil for about 5 minutes, until starting to soften slightly.
- Add the cauliflower, and saute for another 5 minutes.
- Cover with the water, add stock. Cover and bring to the boil.
- Reduce the heat and simmer, uncovered for 30 minutes.
- Remove from heat. Blend the soup either in a blender, food processor, or with a stick blender (what do you call those things?).
- Officially, you would now strain the soup through a chinoise. I have only had access to one of these on one occasion, and it did make it heavenly. However, its still lovely if you use an ordinary strainer, or don’t bother straining at all.
- Return the strained (or not) soup to the pot. Over a very low heat, add cream cheese and margarine, and whisk in until melted.
- Add salt to taste, and serve.