Category Archives: SOUPS

French Onion Soup

1/4 cup olive oil
2 tablespoon butter
4 medium yellow onions cut into half moon pieces
4 crushed garlic cloves
2 bay leaves
3 spring of thyme or 2 teaspoon dry
1 cup white wine
8 cups chicken or beef stock for stronger flavor, darker color
1 teaspoon brown sugar
8 slices of swiss cheese
2 cup shredded gruyere cheese
1 crusty french baguette or sourdough (for a sour bite) cut into 1″ slices
salt and white pepper(spicy) or black pepper to taste

Over medium high, melt butter with olive oil in a Dutch oven(only this type of pot can make the onions cook well). Add the onions and cook, stirring occasionally scraping the bottom, for 15 minutes. Add the garlic and salt, cook for 10 minutes or until onions are golden brown (see pic), stirring and scrapping the bottom. Stir bay leaves and thyme, cook for 2 more minutes.
Pour in the wine first scrapping the bottom of pan, sugar and, stock, stir, bring to boil, stirring, reduce the heat to low, and simmer for 20 minutes. Meanwhile toast bread pieces and set aside.
Discard bay leaf and thyme, add pepper.
Preheat broiler. Pour the hot soup into 8 bowls. Fit 3 pieces of bread, overlapping if necessary. Place one slice of swiss cheese on each bowl and sprinkle 1/2 cup gruyere cheese. Put bowls under broiler for about 5 minutes or until cheese is crispy golden brown. Let is sit for 3 minutes and serve. Serves 8

FYI- Onion is a powerful anti-septic that is rich in vitamins A, B and C. It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fiber.

Carrot Soup

1 pound fresh carrots cut into 1″ pieces
1 diced yellow onion
6 garlic cloves
2″ peeled fresh ginger
2 tablespoon butter
3 cups organic chicken broth
1 cup milk
1 tablespoon Worcestershire
some olive oil
salt and pepper to taste

Preheat oven 375 degrees. Using oil, onions, ginger and garlic until they start to turn color, removing each accordingly. Boil carrots until tender. Puree vegetables with broth and milk, butter. Return to pot adding worcestershire, salt and pepper to taste. Heat soup and serve warm
carrot soup

Chicken Tortilla Soup

4 soft corn tortillas, cut into 1-by-2-inch strips or just tortilla chips
1 tablespoon extra-virgin olive oil
1 pound boneless, skinless chicken breast cut into pieces
1 yellow onion diced small
1 green pepper dice small
3 minced garlic cloves
1 small can of corn drained
1 cup drained black beans
1 tablespoon ground cumin
2 14-ounce can reduced-sodium chicken broth
1 15-ounce can diced tomatoes, preferably with green chiles
1/4 teaspoon freshly ground pepper
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
1 cup Mexican cheese
salt and pepper to taste

Preheat oven to 350 degrees. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned. In A deep pan heat oil. Season chicken with salt and pepper and cook stirring occasionally, until beginning to brown. Transfer to a plate. Add peppers, onion, garlic, cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, beans, corn,tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender. Return the chicken and any accumulated juice to the pot and cook, until heated through, about 5 minute. Remove from the heat. Stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
You and serve lime on the side for garnish

Delicious Pinto Beans Recipe

1- 15.5oz can of your favorite beans without the juice. I love pink, or pinto beans
1- 8.0oz can tomato sauce. I use Hunts basil, garlic and oregano. If you are using regular sauce just add a teaspoon of oregano and basil
1- cup dice cooking ham. I like the hickory smoked steak ham
1/2 onion cut into small pieces
1/2 green pepper cut into small pieces
5- garlic cloves minced.
4- recao leaves
3- tablespoon olive oil
1- teaspoon tomato paste
1/2- potato cut into 1″ pieces
1/4- sweet potato cut into 1″ pieces
1- tablespoon capers
5- green olives filled with red pimientos cut in half
1- 15.5oz can of organic chicken broth
1 tablespoon balsamic vinegar
salt and pepper to taste

In a tall pan heat the olive oil and saute the onions, green pepper, garlic and salt over medium low for 10 minutes stirring 3 times. Add the capers, recao, ham, olives, tomato paste and sauce and let it cook for 5 more minutes stirring once. Add the beans, potatoes, pepper and balsamic vinegar, stir and let it seat for 1 more minute. Add the chicken broth cover and cook over medium for 25 minutes stirring every 5 minutes. Serves 4.

Serve over white rice or as a soup with white rice on top. COQUI!

*This is my delicious version of Puertorrican bean!

FYI- Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, manganese, and potassium.

Comfort Pasta Tomato Soup

3 tbsp Olive Oil
2 Cups small shell pasta
1 tsp salt kosher salt
1 1/2 rehydrated penzeys chopped garlic or 1 1/2 clove fresh garlic minced
1/4 tsp pepper penzeys ground pepper
1 15 oz can tomato sauce
1 14.5 can diced tomato in basil, garlic, oregano
6 cups chicken stock (I use penzeys chicken base)
2 sprigs fresh thyme (whole)
2 bay leaves (penzeys, they hold their shape better during a long simmer process)
6 ounces frozen spinach
2 cups water
2 cups shredded jack cheese

Add Olive Oil to hot stock pot. Add pasta shells and toss to coat completely with the olive oil over med heat. Add salt and pepper and sauté pasta shells stirring often, do not let burn. When pasta shells start turning brown, add garlic and sauté 1 more minute, do not let garlic burn. Add tomato sauce and cook another 2 minutes. Cooking the tomato sauce this way seems to give a deep roasted flavor. Add chopped tomatoes and continue cooking another two minutes.

Your base is now rich and delish tasting!

Add chicken stock, bay leaves and thyme sprigs. Bring to a light boil and reduce to simmer covered for 15 minutes, stirring occasionally. Add 2 cups of water and simmer another 20 – 25 minutes uncovered.

Add spinach and simmer another 10 minutes or so, until pasta is plump and fully cooked! Taste and add a dash of salt if needed.

Remember, the pasta is not cooked when you start this dish so the long simmer time not only develops rich flavor, it is necessary to cook the pasta.

Serve in soup bowl and top with shredded cheese.

Sonia's Split Pea Soup

3 cups smoked ham stock
2 cups split peas
2 tablespoon olive oil
1 diced onion
1 fresh carrot cut into small pieces
2 minced garlic heads
salt and pepper

In a soup pan heat the oil and saute onions, carrot, and garlic with some salt and pepper until onions start to turn brown. Pour the warm stock and split peas to the pot and simmer until peas are soft. Around 45 minutes to 1 hour. Server and garnish with crispy croutons or dice ham. Serves 6

*My new neighbor in Dallas gave me a smoked ham and I decide to create this soup!

Sonia's Bouillabaisse New Orleans Style

1 1/2 pounds mahi mahi cut into 1″ square piece
1 pounds snapper cut into 1″ square pieces
1 pound small shrimp
4 tablespoon olive oil
1 yellow onion cut into small pieces
4 minced garlic cloves
8 roma tomatoes each cut into small 8 pieces
1/2 cup tomato sauce
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil
1/2 teaspoon saffron
3 cup fish stock
1 cup white wine
salt and pepper
*Tabasco sauce optional

*Limes, sourdough or french bread cut into 1/2″ round pieces for serving

*You can also add 1/4 cup white rice when adding the fish stock.

On a sauce pan heat the oil over medium high. Saute onion, garlic with salt and pepper. Cook until garlic start to turn brown. Add tomatoes, oregano, parsley and saffron. Lower temperature and simmer for 15 minutes. Add fish stock, wine, tomato sauce and boil. Lower temperature, add fish, and simmer for 20 minutes. Let it cool and check for salt, pepper and tabasco sauce optional. Serve with bread and limes on the side. Serves 8

*I was encouraged to master this recipe after visiting my brother while living in New Orleans.