Food By Franz

This is a warming, smooth soup – great as an lunch or as a pre-dinner appetizer. The english version of this soup is served with “mustard toasts”. Some garlic cheese croutons are a great topper for this, too.

2 Tbsp butter
2 med. onions, fine dice
1 clove garlic, minced
2 Tbsp flour
1/2 tsp dry mustard powder
2 C milk
1/2 C of chicken, vegetable stock or white wine
S & P
4 oz Cheddar cheese, grated
salt, pepper
dash of savory
dash of thyme

In a large saucepan, add the butter and onions – cook gently for about 12 minutes until soft (not browned) add garlic, flour and mustard – cook for another 3 minutes. Remove from heat and gradually add the milk and stock – whisk over medium heat until it boils. Soup should thicken as it comes up to temp. Remove from heat and stir in the cheese. Taste and add seasonings – adjust

To make mustard toast – take thin sliced bread, spread with butter and mustard, grill until crisp and golden. Cut into fingers and serve with soup.

This is an excellent way to use left over corn and bacon! The rest is probably sitting in the crisper anyway. Yes, frozen corn or canned corn can be substituted!

2 ears cooked corn, take kernels from cob (about 1.5 C)
1 small jalapeno, chopped finely (*optional)
1/2 onion, diced
1 stalk celery, diced
1 small carrot, diced
1/2 tbsp each of fresh thyme and oregano
1 tbsp celery top, finely chopped
2 strips of bacon, chopped
1 medium potato – diced
1/2 stick marg + 1 Tbsp, divided
3 tbsp flour
1 C chix broth
1 C half and half (or milk)

Put the diced potatoes in your soup pan with just enough water to cover, boil for 5 minutes (tender but not mushy). Drain the potatoes. In the soup pot, place the chopped pepper, carrot, onion, celery with 1 tbsp of marg. or you can use a tbsp of the bacon grease if its handy. Saute the veggies over medium heat until just starting to brown, then add the corn kernels, bacon and herbs. Stir well, turn the heat up to medium, add the 1/2 stick of marg/oleo allow to melt. Add flour – stir well to distribute the roux over all the veggies – allow this to cook for another 3 minutes, stirring occasionally.

Add the broth, stir well, pour in the cream – reduce heat to med-low and allow to barely simmer for about 10 minutes. If it gets too thick, too quickly – add enough milk or water to get the required thickness. Salt and pepper to taste.

This is an excellent way to use left over corn and bacon! The rest is probably sitting in the crisper anyway. Yes, frozen corn or canned corn can be substituted!
Hint* make sure you have everything chopped up before hand, then the soup comes together quite easily.
The jalapeno really add more a green pepper taste than heat – try just one or omit completely depending on your taste.
In winter: Its a hearty, savory soup, and pairs well with a simple grilled cheese sandwiches.
In Summer: I’ve topped this soup with a cheesy crouton before for a lunch presentation, the soup and a light salad were plenty for “the girls”!
I’ll bet this would be a good choice for being served in a “bread bowl”.

Pho restaurants are all the rage. Pho is not difficult to make, but it does take some time to get the broth right. There are lots of “short cut” bullion like cubes that can be purchased at oriental stores to bypass the broth step -but believe me, its worth the time.

Ingredients:
1 Tbsp Chili Paste (sirracha works great here)
1 small onion, rough chopped
1 Tbsp fresh ginger, smashed
2″ stick cinnamon
1 stalk lemon grass
1 quart of beef broth
1 lb lean beef (petite sirloin works great here) thin sliced across the grain
1 lb rice sticks – prepare as directed
4 jalapeno chiles, split, deveined & slice into thin half rings
1 tsp fish sauce (nam pla in oriental stores)
3-4 Tbsp chopped green onion
1/4 lb bean sprouts
1/2 C nappa cabbage, finely sliced
1/2 C fresh basil, chopped
1/2 C fresh cilantro, chopped

To Prepare: In a 4 qt pan, add the chili paste, onion, ginger, cinnamon, lemon grass and broth. Bring to a boil and simmer for an hour. Strain the broth, discard all solids. Prepare your rice sticks. When you are ready to serve the Pho, bring the broth back up to simmer and slide in the beef, fish sauce and half the jalapenos. Turn off the heat, the trick here is to not overcook the beef. Place a load of noodles in each bowl, divide the meat between bowls, pour broth over each serving. Garnish each bowl with the green onion, spouts, cabbage, basil and cilantro. Pass the remaining jalapeno’s.

This was commonly known as “Saigon Soup” during the Vietnam era – a cross between a soup and a salad, its a variable main dish soup. I have used pork instead of beef, but the pork needs about 10 minutes to cook in the broth. I have also used baby corn-split, julienned carrots, and even sliced bok choy in addition to the basic vegetables. Based on a DeWitt/Gerlach recipe

A wonderfully savory and healthy soup – Comes together easily, too!

1/2 onion (chopped)
2 Tbsp EEVO (any olive oil will do)
3 cloves, garlic – minced
1 sprig of oregano
2 sprigs of thyme
1/2 head of broccoli – chop stems finely, bite size for the rest
1 15oz can of cannelli beans – Keep the liquid
3 C chicken stock with a tsp of parsley in it (vegetable stock can be used if preferred)
2 oz of your favorite dry pasta (a wheat shell or elbow fits nicely)
a small rind of parmesan cheese or a nice Tbsp of shredded

Saute the onion and the oil in a soup pot until clear – add garlic, herbs, broccoli – cook over moderate heat until the broccoli starts to soften (5-7 minutes). Add the beans and liquid, stock (and cheese rind if you have one) and simmer soup until it thickens – about 12 minutes, then add the pasta of your choice and cook until pasta is al-dente. Salt and pepper to taste – pass additional grated parmesan for a topping.

Note – you can always substitute dried herbs if fresh are not available. Just make sure the thyme and oregano are two to one. The parsley can be fresh or dried.
This recipe doubles easily for a group and reheats nicely the next day.

Is she Crazy??? Once you get over the idea (and you probably won’t until you try it) – its surprisingly velvety, warm but not too spicy (watch the sauce though).

Ingredients to Soup:
6 Jalapeno chilies, dressed & finely chopped
6 Tbsp butter or margarine
1 onion, fine chop
1 large carrot, peeled & fine chop
3 C chicken stock, divided (flavor w/stock is much better than bullion)
3 Tbsp flour
1 C Half & Half
1 C grated Jack or Mozzarella cheese

Ingredients to Sauce:
6 roasted serrano chilies, dressed
olive oil (approx 4 tbsp)
1 Tbsp chili oil
1 Tbsp white vinegar
4+ Tbsp cilantro, rough chop

Soup – melt half the butter and add chilies, onion, carrot, cook till onion is clear – add 1 C of the stock and simmer until the veggies are mush -*puree until smooth. Set aside. Make a roux of the remaining butter and flour (best if you do not let it brown up) then add the remaining chicken stock and 1/2 & 1/2 – stir until smooth and bring to boil – let simmer until it thickens up. Add the cheese and stir until melted in – now add the veggie puree from earlier. Heat through and serve with sauce on the side.
Sauce – Put all the ingredients, starting only with a couple of Tbsp of olive oil and *puree – add enough additional oil to make it the texture desired (drizzles well) – simmer this in a small saucepan until all the flavors are prominent (5 min) and serve along side the soup.
* an immersion blender works as well as a food processor.

Makes 4 servings -
Note – the soup and sauce (separately) keep well for a few days in the frig

3 Tbsp olive oil
1 large onion, chopped
1-2 celery stalk, chopped
2 larger cloves garlic, minced
1 tsp dry basil
½ tsp dry rosemary
½ tsp dry oregano
½ tsp dry thyme
½ C pearl barley (optional)
1 med potato, diced (optional)
1 large carrot, diced
1 turnip, diced
2 qts beef broth
1 can kidney or garbanzo beans
1 C macaroni (shell or elbow)
1 can tomato sauce (or diced tomatoes)
1-2 C fine shred cabbage
S & P
Jack or parmesan cheese for topping

Heat oil in 6qt pan over medium heat – add onion, celery, garlic and spices. Cook until onion is translucent. Add barley, potatoes, carrot, turnip and broth. Bring to boil & simmer for 20 minutes. Add tomato option & macaroni – continue to simmer until pasta in al-dente, reduce heat and add cabbage – season with Salt & Pepper.

Notes – This is called winter minestone (thus the dried herbs) but if fresh herbs are available use all indicated in the recipe, including a tbsp of savory if available. An old italian cooks trick is to add a “rind” of old parmesan cheese when adding the macaroni/tomato stage – adds a delicious cheesy taste to the broth – (one can omit the cheese at the last stage if you do this)

This potato leek soup may be served hot or cold.
Be sure to puree until velvet smooth -

Mince the white part of :
3 med. leeks
1 med. onion
1 large or 2 small clove(s) garlic
Stir & saute above for approx 3 minutes in:
2-3 tbsp of butter
Peel, slice very fine & add:
3 med potatoes (yukon golds give this soup a wonderful buttery color)
Add:
1/2 tsp fresh savory (or a dash of majoram)
4 Cup chicken stock
Simmer, covered for 20 minutes until very tender – put thru sieve, processor or blender (an immersion blender is handy here!)
Add:
1-2 Cup(s) cream – salt & white pepper to taste
sprinkle each serving with fresh snipped chives if available

Yields about 6 cups.

This is one of those recipes that will gain flavor overnight & reheated or not. Traditionally this was a french, summer chilled soup
Its really wonderful, warm in the winter – economical, too

1/4  C of dried mushrooms (wood ear, black – any dried mushroom will do) – rehydrate in enough water to cover
1/4 C rice vinegar
1/4 C soy sauce
2 tsp chili-garlic sauce
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
6 C chicken or pork broth
8 oz boneless lean pork or chicken, thinly sliced
1 can bamboo shoots, julienned (optional)
8 oz tofu, drained & diced (optional)
1/3 C corn starch
3/4 C water
2 eggs, lightly beaten
1 green onion, thin sliced
1 tbsp cilantro, chopped

Soak the mushrooms for 10 minutes, drain, set aside. Combine rice vinegar, soy, chili-garlic sauce, sesame oil, sugar & white pepper in bowl, set aside.  Boil broth in large pot, add mushrooms, soy mix, meat, & optionals if preferred.  Combine corn starch & water in separate bowl until smooth.  Add this mix to soup, stirring constantly until it thickens – remove from heat.  Drizzle eggs slowly into soup, letting “threads” form (don’t worry if they don’t form  – it still tastes great).  Ladel into bowls, garnish with onion & cilantro.  Serve immediately

Prep time – 20 minutes
Cook time – 15 minutes
Serves 4-6