Soups Archives - SOUP & SEX

FRENCH ONION SOUP: HOW TO BE WON OVER

French Onion Soup. This is how to be won over. Or how to treat yourself like an Emperor. And your subjects will sing you praises till the next millennium…

Shopping List

Butter: 3 T
Red Onions: 1-2 even 3 medium to large sliced
Garlic: 3-4 cloves minced
Bay Leaves: 2
Fresh Thyme: 2 sprigs
Salt & Pepper: to taste
Red Wine: 1 cup
Flour: 3 T
Beef Broth: 1 box (add another box if feeding an army or for left-overs)
Sour Dough Bread: 1 slice per bowl
Swiss Cheese or Provolone: 1 slice per slice of bread

Preparation

First melt butter on high in crock-pot. Then add the onions, garlic, bay leaves, thyme sprigs. Next cook until the onions are caramelized. And stir frequently, about 25 minutes.

Then add the wine and let boil, reduce heat and simmer until the wine has evaporated and the onions are somewhat dry.

Next discard the bay leaves and sprig.

Then dust the onions with the flour; cook about 10 minutes.
Next add the broth and bring back to high until heated strong. Then on low for 2 hours until thick and rich

Lastly ladle the soup into oven safe bowls. Then set bowls in oven with bread and cheese on-top of soup. Next broil on high until bubbly brown.

Then turn off broil and remove from oven; carefully.

FRENCH NOTES

Onion soup is nothing fancy per-say. But it’s good slurping on a cold day! Especially in February.

In fact, the onion or Allium has long been a staple ingredient of flavor in recipes from A-Z for about 5000 years. WOW! AND, way to hang in there ONION…Its genus includes onions of all sizes and colors—even garlic. And there is a variety of them. Like dry onions, which are the most common. Each has a strong flavor like the Vidalia or Walla-Walla.

We then move to the red or Spanish onion which is mild and sweet. And also varies in size. But has that fabulous red skin, which actually looks purple.

Next we have the babies of the family: pearl, shallots, and green. Which harvest before the bulb actually has time to mature. And naturally every onions has its own special—VERSATILITY!

So whether your choice is to roast, glaze, boil, salute, sir-fry, or pickle; the onion poses purpose. In fact, pro-inflammatory assets are distinct in all the allium family.

And of course, if your liven the Yogi life-style you’ll certainly be including a daily intake of: garlic, onion, and ginger in your diet. Because these good-fells are excellent for over-all health and recovering from sickness. Especially in February! And this powerful trio will have you loving your numbers by lowering your risk for heart disease and strokes. While also, offering a potency to all vital organs.

ONIONS:It’s a miracle food that also plays a big role in cooking.

PLEASE DON’T EAT THE DAISY’S?

SOUPING THEM IS NO PROBLEM!

SULTRY SPINACH, WILD RICE AND DUCK SOUP

Sultry Spinach Soup? Why POPEYE would be proud! And so will your EYE-DOCTOR! As well as your MOM! Since not much on this planet is healthier to eat, then SPINACH…

SULTRY SPINACH DUCK SOUP — SULTRY MASSAGE, SULTRY SOUP

Shopping List

Duck: 4-5 lb. duck
Beef Broth: 1 box
Spinach: 3 cups baby chopped
Carrots: ½ cup matchstick
Turnip: 1 medium diced
Leek: 1 small washed white sliced/green chopped

Garlic: 3 cloves crushed
Cherries: 1 cup dried
Bay Leaf: 2
Thyme: 2 sprigs
Flour: 1 T

Half/Half: 1 cup
Long Grain Wild Rice: 1 box
Chives: ½ cup chopped
Cilantro: 3 T fresh minced

Preparation

Prepare duck by either roasting it whole or quarter according to directions. Reserve ¼ cup of drippings for soup. When cool quarter duck if you haven’t already.

In a pot/Dutch oven arrange duck pieces skin side down. Add fresh cilantro, leek greens and ¼ cup beef broth. Cook covered on medium low for about 15 minutes. Remove from heat and place duck on a plate to cool. Scrape bottom of pan with red wine to unleash the tasty remains. Add garlic and ¾ of chives to pot and return to heat over low for 5 minutes or until fragrant.

Remove duck meat from bones and add to pot along with spinach carrots, onion, turnip, broth, pepper, thyme, bay leaf, cherries, and heat slowly on low covered about 15 minutes.

Sprinkle with flour. Continue cooking for 45 minutes or until all is tender. Then remove 1 cup of the liquid and mix with cream and stir into soup.

Meanwhile prepare rice according to directions and add leek whites to cooking process.

Add rice to bowls and ladle in the soup. Garnish with chives.

Sultry Notes

Popeye the Sailor is not the only person who can benefit from spinach. We all can. because 4 cups are only 20 calories. and those cups are packing an enormous punch of A, C, Calcium, Folic Acid, and Iron. Of course, spinach still REMAINS renowned for its benefits to support brain and cardio health as well.

So, NATURALLY around the time of popeye spinach beat out both turkey and ice cream as america’s favorite food.

Yet, in a few rare skits Popeye ate no spinach at all. Instead he ate…KALE.

However, olive Oil ate spinach only once. Since she found added strength to kick some # on a SULTRY gal flirting with her man.

But before all that Catherine de Medici was busy introducing spinach to her French court…She also was MAking HER MOther PROUD. As she began the claim that any dish containing spinach should also contain the word—Florentine—AND THAT WAS one CLASSY BABE!

and the last little known fact of this super green, it was once Native to Persia—or modern day Iran—And the nick-name of spinach in china: The Persian Green.

I JUST DREW A BLANK.

I’M NOT VEGAN

CORNED BEEF CHOWDER: Comes Alive

Corned beef may not seem like much by itself. But when used in this chowder it becomes simply seductive. Since its basic, seriously cool, and has no added drama. So, if you’ve got a piece or two left over from the feast try this beast…Simply great.

In fact, it’s one of the best home-style soups in the world. While still able to hold a taste as rich as the day it was first made known to man. And although early dietary limits strongly enforced eating meats sparingly. This corned beef soup reflects tradition and celebration during holiday.

“He who sips soups, lives long.”

Shopping List

Corned-Beef: 1 lb. cooked & chopped *12 oz. can.
Milk: 3 cups
Gold Potatoes: 5 small diced
Green Cabbage: 1 small head chopped
Pepper: Dash

Preparation
4 Servings
Prepare corned-beef according to directions the night before or left over.
Boil potatoes in enough water to cover with a pinch of salt until tender. Set aside and don’t drain.
In a large pot/Dutch blend well the potatoes, liquid, 1.5 cups milk and pepper until smooth.
Add the green cabbage to the pot; bring to slow boil, stir occasionally.
Reduce heat; simmer till cabbage is tender, about 25 minutes.
Add remaining milk and corned-beef.
Heat through at medium low; stir often.

CORNED-BEEF NOTES

Actually corned beef can be used in dozens of ways. But by far this is the best use EVER. Because this chowder is not only delicious. But truly unique. In fact, it puts a new twist on corned beef and cabbage. While using a full spectrum of flavor from the familiar and sometimes unfamiliar.

“And while any fascination with soup is exciting for ME!. My curiosity in this one is all about tickling my fancy.

And by the way, soups are some of man’s earliest cooking experiences. Whether by trial or error. Because the real story is, soups actually led early man to utilize the bounty of the land as well as the sea. Certainly, herbs and seasonings lent a personal imprint within the pot for a tastier creation.

Because no doubt the newbie in the kitchen eventually became—CHEF EXTRAORDINAIRE!

So, if you have a bit of the CB left-over—give it some new life like our ancient ancestors once did. And you won’t find yourself on the HALL OF SHAME anymore. Because American cooks make good use of staples in dozens of delicious recipes. Surly, you can too!

BETTER TO SPEND MONEY ON SOUP THAN TIME IN A DRUG STORE.

A GOOD SOUP MAKES A CARNATION BLOOM INSIDE YOUR STOMACH.

KALE SOUP: EATING IT FOR BETTER SEX…HUM

Kale Soup with clams, are we tempting fate or WHAT!

“And is that green stuff in the news again?”

Yes it is. And its on the minds of every health-conscious sex crazed adult too! Because until more green-stuff replaces our fast-food culture; we’d be crazy not to welcome the head-lines. If only as a reminder that eating, is basically for better sex than taste.

So, this soup serves both purposes quite well! As most meals should, if we’re thinking correctly at the time.

KALE & CLAM SOUP SIZZLES... — PUT YOUR KALE TO WORK…

KALE SOUP: SHOP HERE

Clams: 1 can drained or fresh steamed
Chicken Broth: 2 cups
Kale: 1 bag (baby organic) chopped
White Onion: minced
Bacon: 2 strips, diced
Garlic: 2 cloves, minced
Butter: 3 T
Flour: 2 T
Half & Half: 1-1/2 cups

Preparation

In a skillet sauté bacon, onion & garlic: 3 minutes.
Then slowly melt butter in a pot/ Dutch oven on medium high until golden brown—stir constantly. Next gently add flour and stir consistently for 2 minutes.
Then slowly stir in chicken broth and bring to a slow boil: reduce heat to low—uncovered.
Add onion, bacon, garlic, kale, and clams to pot and bring back to slow boil; stir often for 5 minutes.
Finally reduce to simmer and add cream. Then continue to simmer until cooked through and a light froth on spoon. Creamy soups should always be cooked slowly—never a strong boil!

KALE WITH FISHY NOTES

Kale, the eccentric curly dark leaf that centers itself as “the green” rich in outstanding nutrients. While also providing humans with cancer fighting agents and better sex. Because it’s thought of as a super-food by most experts. Yet, 20 years earlier nobody ever heard much of kale. Except farmers or health gurus. BUT NO MATTER, we know of it now!

Many HAD ONCE asked, “What’s kale some type of sea urchin?”

SERIOUSLY!

NO!

And quite frankly, kale seldom made headlines until recently. Even though its been farmed for ee-ons. Yet it does regularly appear in and on the cover of food mags. And also in just about every recipe. Including—PIZZA. So, finally the scale is tilting. And the number one reason is probably…SEX!

SO—EAT YOUR KALE!

And another well-deserved catch is seafood. But more powerful when mixed with kale. Because both are super-foods. Ideally adding super-strength when strutting together as a couple. Also naturally low in fat and rich in minerals. As any super couple should be. And since tasty foods like these can help any lifestyle. It’s no wonder the scale is also tilting in flavor of sea-foods too. An examples of merit also includes, GREAT SEX! And there’s no better merit than that…

SO—EAT YOUR CLAMS!

Because the mark of a wise cook is varying the recipe. By intuitively making SUPER-FOODS welcome in a stretch of meals. Since the possible combinations are—ENDLESS!

IS THERE A GOOD REASON NOT TO TRY!

GOOD HEALTH FOR ONE