Ingredients:
2 Tablespoons olive oil
2 large onions, sliced thin
6 cups chicken stock
1 cup dry white wine
1 bay leaf
2 whole sprigs parsley
Salt and white pepper to taste
2 ounces blanched almonds (about 40)
1/4 teaspoon cumin
2 Tablespoons olive oil
2 large onions, sliced thin
6 cups chicken stock
1 cup dry white wine
1 bay leaf
2 whole sprigs parsley
Salt and white pepper to taste
2 ounces blanched almonds (about 40)
1/4 teaspoon cumin
Preparation
Procedure:
Garnish: 6 slices French-style bread, 1/4 inch thick, lightly toasted in the oven. 1/2 cup Parmesan cheese, grated and sliced almonds that have been toasted.
Heat the oil in a large pot, then sauté the onion slices until they are wilted, not brown. Add the stock, wine, bay leaf, parsley, salt and pepper.
Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Grind the almonds as finely as possible in your blender--then carefully add 1/2 cup of the hot soup broth, blending it to a milky liquid with no large pieces or chunks of almonds.
Strain the broth back into the soup pot.
Stir in cumin. Cover again and simmer 30 more minutes.
To serve, remove the parsley and bay leaf. Ladle the soup into individual bowls and top each with a slice of toast sprinkled with cheese.
Place the bowl under a broiler for a minute or two, until the bread and cheese are golden. Serve immediately, sprinkled with the toasted almonds.
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Italian Wedding Soup
Ingredients:
For the chicken stock:
2 pounds chicken parts
2 large onions
3 stalks celery, including leaves
3 large carrots
3 cloves of garlic
2 teaspoons salt
4 - 5 peppercorns
3 whole cloves
12 cups cold water
Meatballs:
1/2 pound lean ground beef
1 egg (slightly beaten)
4 tablespoons bread crumbs
2 tablespoons parmesan cheese
1/2 teaspoon dried basil
2 heads escarole
1 1/2 cups acini de pepe (a small round pasta)
3 eggs (slightly beaten)
1 cup parmesan cheese
Procedure:
For the chicken stock:
Quarter the onions. Chop scrubbed celery and carrots into 1-inch chunks. Place chicken pieces, onion, celery, carrot, garlic, salt and cloves in large soup pot or Dutch oven.
Add COLD water. Bring to a boil.
Reduce heat, cover and simmer for 1- 2 hours. Remove chicken and vegetables. Strain stock through cheesecloth to remove solids. Skim fat off the surface.
Meatballs:
Combine all ingredients and shape into 3/4-inch balls. Drop into boiling water and cook until they float to the top. Drain and set aside.
For the escarole:
In a large pot of boiling water, add 2 heads of escarole, which has been cleaned and chopped. Blanch for 3 minutes to remove the bitterness from the greens.
Drain. When cooled, squeeze out all extra liquid.
For the soup:
Bring stock to a boil, add chopped escarole, 1 1/2 cups acini de pepe, and 3 eggs (slightly beaten) combined with 1 cup of parmesan cheese.
Stirring continuously until the egg is fully cooked and the pasta is al dente. Add the meatballs, adjust seasoning and heat through.
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Cream of Mussel Soup
1 lb. mussels, scrubbed, debearded
2 shallots, chopped
2 sm. onions, chopped
Several sprigs parsley
1 cup dry white wine
2 tbsp. unsalted butter
1 bay leaf
2 cup heavy cream
1/2 tsp. stem saffron
1 egg yolk, beaten
Salt and pepper
Procedure:
Place mussels in heavy pot along with shallots, onions, parsley, wine, butter, bay leaf, salt and pepper.
Bring to boil and simmer until mussels open, about 6 minutes.
Strain contents of pot through cheesecloth or fine sieve.
Set mussels aside to cool.
Bring strained liquid to boil.
Remove mussels from the shells and set aside.
Once soup comes back to a boil, reduce heat to a simmer and add cream and saffron. Bring to a very slow boil, remove from heat and stir in egg.
Return to heat and stir as soup thickens slightly. Do not boil. Add mussel meat back to the soup and serve.
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