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Recipes

creamy broccoli soup

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 Creamy Broccoli Soup
Comfort food at its best. This recipe really lets the flavor of the vegetable of your choice shine!
Course Appetizers, Soup
Cuisine American
Servings
Ingredients
Course Appetizers, Soup
Cuisine American
Servings
Ingredients
Instructions
  1. In a saucepan combine chicken stock, onion, and vegetable of choice. Bring mixture to a boil, reduce heat and cover and simmer until the vegetables are tender. Place half the vegetable mixture into a blender and blend until smooth. Pour into a bowl. Repeat with remaining vegetable mixture. Set aside. In the same saucepan, melt the butter. Blend in flour, salt, pepper. Add milk all at once. Cook ad stir till mixture is thick and bubbly. Stir in the blended vegetables. Cook and stir till soup is heated through. Season to taste with salt and pepper. Season soup with your choice of thyme, garlic powder, basil, parsley, nutmeg, sage, curry powder. Garnish with croutons and bacon.
Recipe Notes

This soup can be made with virtually ANY vegetable. (asparagus, green beans, broccoli, carrots, cauliflower, mushrooms, peas, potatoes, tomatoes, zucchini) Just substitute the broccoli for your favorite vegetable. © Galley Chef All Rights Reserved

Recipes

FRENCH ONION SOUP

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 French Onion Soup
A classic French onion soup rich in umami flavor.
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days
Servings
Ingredients
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 days
Servings
Ingredients
Instructions
  1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the vermouth and cognac and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the veal stock, salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with a crostini floating on top, grated Parmesan and a slice of provolone. Melt the cheese under the broiler until hot and bubbly.
For the veal stock
  1. Roast the bones slowly over night in a 275 degree oven until the are brown and caramelized. Add the bones to a stock pot and cover with water. Add carrots, onions and celery ,bay leaves, tomato paste and wine. Simmer on low for 48 hours. Continue to add water to cover the bones. Strain through a fine sieve. Refrigerate until ready to use.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

POTATO LEEK SOUP

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 Potato Leek Soup
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat the oil in a dutch oven over medium heat. Add the potatoes, leeks, shallots, celery and thyme. Salt and pepper. Cook 10 minutes stirring every few minutes. Add the white wine and deglaze the bottom of the pan. Add the chicken stock and cook until the potatoes are tender. (about a half hour) Transfer everything to a food processor and blend until smooth. Add the mixture back to the pan and add the cream to it. Heat through. Salt and pepper to taste. Serve with the parmesan cheese on top.
Recipe Notes

Fried bacon crumbles and sour cream also make a great garnish for this soup. © Galley Chef All Rights Reserved

Recipes

Split Pea Soup

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 Split Pea Soup
Creamy without the cream, this split pea soup will satisfy any comfort food craving.
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart stockpot on medium heat, sauté the onions, celery and garlic with the grapeseed oil, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes – 50 minutes, stirring often to keep the bottom of the pan from burning. Skim off the foam while cooking. Add the fresh oregano and blend with an emulsion blender to a creamy consistency. Taste for salt and pepper. Serve hot garnished with shaved parmigiano reggiano and a few splashes of Frank’s hot sauce.
Recipe Notes

The peas tend to settle to the bottom of the pan and burn so you have to watch it closely and stir often.

Recipes

AVOCADO SOUP – CHILLED

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Cool yet spicy and silky on the tongue, this chilled avocado soup is perfect in the heat of summer.

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 Avocado Soup - Chilled
Course Soup
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
Course Soup
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Put the oil in a sautee pan over medium high heat and add the peppers, scallions and garlic. Season with salt and pepper and cook until slightly scorched.
  2. Place grilled vegetables, avocado and cilantro in a food processor and puree until smooth.
  3. Transfer pureed veggies to a bowl and add the lemon juice and stock whisking to combine. Season with salt and pepper.. Chill in frig. Garnish with additional chopped cilantro and sour cream.
Recipe Notes

If you like a richer soup, half and half or buttermilk can be added to taste and consistency. High avocado intake has been shown to lower blood cholesterol levels. © Galley Chef All Rights Reserved