Onion Soup Recipe Created by Ruth Paget

Onion Soup Recipe Created by Ruth Paget

French onion soup simmers for hours.  My onion soup takes 30 minutes to cook, but still has a nice brown broth color, because I use beef broth.  The French also use beef broth in their onion soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-3 large peeled and chopped onions

-1 teaspoon dry garlic

-2 (32-ounce) containers beef broth

-32 ounces water

-4 slices toast, preferably from a French baguette

-2 cups grated Monterey Jack cheese

Steps:

1-Sauté onions and garlic in olive oil for 10 minutes in a soup pot.

2-Add beef broth and water to the soup pot.

3-Bring soup to a boil and let it boil for 30 minutes.

4-Place a slice of toast in the bottom of individual, oven-proof bowls.  Ladle onion soup over the toast slices and sprinkle shredded cheese on top of the soup.

5-Place each bowl of soup in the microwave for 2 minutes to melt the cheese and serve.

Serve soup warm with a chilled glass of your favorite beer.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Tomato-Rice Soup Recipe Created by Ruth Paget

Tomato-Rice Soup Recipe Created by Ruth Paget

If you have a rice cooker, this soup is easy to make.  Just stir the cooked rice into the soup before serving.  However, making the soup with raw rice is easy, too, just a little more time consuming.

Indians say that seeds plus grains equal a protein.  The tomatoes here would be the seeds and the rice is a grain, so this soup is a hidden and tasty protein.

Freshly ground pepper tastes great with this soup.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large chopped onion

-1 teaspoon dry garlic

-1 (15.25-ounce) can tomato sauce

-1 (32-ounce) container beef stock

-32 ounces water

-1/2 cup raw white rice

Steps:

1-Sauté the onions and garlic in the olive oil for 5 minutes in a soup pot.

2-Add tomato sauce, beef broth, water, and rice to the soup pot.

3-Bring soup to a boil and let boil for 30 minutes.

Serve warm with freshly ground pepper.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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Root Vegetable Soup Recipe Created by Ruth Paget

Root Vegetable Soup Recipe Created by Ruth Paget

When I lived in Stuttgart, Germany, the Edeka Supermarket where we shopped sold soup vegetables as a tied up bundle of unpeeled and pretty unfamiliar medley of root vegetables.  With a little research, I discovered that the knobby, brown root vegetable I held in my hand was celeriac and the purplish one was a turnip.

I peeled all of them to make them pretty and put them in my soup pot.  The result was delicious and turned my cheeks rosy.  Use the ingredients that you can find for this soup that cannot go wrong.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 peeled and chopped carrots

-2 washed and sliced celery stalks

-1 peeled and chopped celery root
-1 peeled and chopped rutabaga

-2 peeled and chopped carrots

-1 peeled and chopped turnip

-1 peeled and chopped parsnip

-1 (32-ounce) container chicken broth

-32 ounces water

Steps:

1-Sauté onions, celery, and garlic in olive oil for 5 minutes in a soup pot.

2-Add root vegetables, chicken broth, and water.

3-Bring soup to a boil and boil for 45 minutes or wait until the vegetables are soft.

4-Remove soup from the heat and let cool.  Insert the immersion blender and purée the soup until smooth.

5-Reheat the soup.

Serve with your favorite toast and sprinkle the soup with paprika, if desired.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Tomato-Cream Soup Recipe Created by Ruth Paget

Tomato-Cream Soup Recipe Created by Ruth Paget

This tomato-cream soup is super easy to make, since you use canned tomato sauce to make it.  In a pinch, you could also use Marinara Sauce for a boost of Vitamin C when you have a cold and do not want to cook.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 (15-ounce) container tomato sauce

-1 (15-ounce) container diced tomatoes

-1 (32-ounce) container chicken broth

-1 tablespoon Italian seasoning

-2 cups cream

Steps:

1-Sauté onions and garlic in olive oil for 5 minutes in a soup pot.

2-Add tomato sauce, diced tomatoes, chicken broth, and Italian seasoning to the soup pot.

3-Bring the soup to a boil and let boil 15 minutes.  Remove from heat and stir in cream.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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Spinach Soup Recipe Created by Ruth Paget

Spinach Soup Recipe Created by Ruth Paget

I love spinach soup served with sour cream mixed in – a calcium and iron combination.  I used quark when cooking in Germany, which is also very high in calcium.

You will need an immersion blender to make this spinach soup.

Serves 4

Ingredients:

-2 tablespoons olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 pound spinach (sold previously cleaned in a bag)

-1 (32-ounce) container chicken broth

-32 ounces water

-1 cup sour cream

Steps:

1-Sauté the onions and garlic in olive oil in a soup pan for 5 minutes.

2-Add spinach to soup pan and turn to coast with the onion-olive oil mixture.  The spinach will reduce to 1/3 of its original size.

3-Add the chicken broth and water to the soup pot and bring soup to a boil.  Let boil for 15 minutes.

4-Remove soup from the heat and let cool.  Insert an immersion blender and purée the soup until it is smooth.  Stir in the sour cream and mix.

5-Ladle soup into individual bowls and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France


Click here for:  Ruth Paget's Amazon Books

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