lets talk about soups....

Just tried making avgolemeno soup, a traditional greek soup. Pretty damn tasty.

LINK

I cook an Italian vegetable soup with Italian sausage, tomatoes, zucchini,onion, bell pepper, carrots, orzo etc... I will post recipe in a bit.

yesterday did a chicken soup with sliced mushrooms,cut asparagus, quartered onions,celery,carrots,baby spinich and a garni of rosemary and thyme sprigs, nutmeg, ginger,5 spice powder with sweet potato ourzo added 15 minute prior to serving.Of course it is even better today with garlic sourdough bread. I like it with a little cream base but the MRS wanted clear broth.

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French onion(on the stove at the moment),

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I love French onion in a restaurant but it's hard to make at home. What's you recipe? I'm sure I can leave out the cheese.

It is easy to make, just time consuming as you have to caramelize the onions SLOWLY. As to recipe that is easy, three pounds of sliced yellow onions, stick and a half of butter melted toss in onions, about thirty to forty five minutes of stirring so as to not allow them to burn, three quarts or so of water, and enough BTB beef to flavor. Simmer for two hours, then season to taste.

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It is easy to make, just time consuming as you have to caramelize the onions SLOWLY.

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Yeah, I made French Onion Soup for 25 people last winter and it was a pain dealing with all those onions.

Carrabba's Sausage and Lentil Soup

• 1 Carrot Diced
• 1 tbs Olive Oil
• 2 Stalks Celery Diced
• 1 Large Onion Chopped
• 2 Cloves Garlic Crushed
• 1 lb Hot Italian Sausage removed from casing
• 8 cups Chicken Broth
• 2 Cans Whole Tomatoes
• 2 cups Dried lentils washed according to package directions
• 1 tsp Salt
• ¾ tsp Black Pepper
• ½ tsp Crushed Red pepper Flakes
• ½ tsp Oregano
• ½ tsp Thyme
• ½ tsp Fennel seeds
• 1 Bay Leaf
• 1. In a large saucepan, heat one tablespoon of oil. Add one carrot - diced, two stalks of celery- diced, one large onion- chopped and two cloves of crushed garlic. Sauté until tender.
• 2. Remove vegetables from the pan and add one pound of hot Italian sausage, removed from the casing, to the pan. Brown the drain off fat.
• 3. In a large stockpot, place eight cups of chicken broth, the sautéed vegetables and the sausage meat. Open two cans of whole tomatoes, break them up by squeezing them with your hands and add to the soup along with the juice. Add two cups of dried lentils which have been washed according to package directions.
• 4. Season with one teaspoon of salt, ¾ teaspoon of black pepper, ½ teaspoon of crushed red pepper flakes, ½ teaspoon oregano, ½ teaspoon thyme, ½ teaspoon of fennel seeds and one bay leaf.
• 5. Simmer until the lentils are tender, 30-45 minutes. Remove one-third of the soup and puree it using a hand-held blender, then return it to the pot. Correct seasonings and remove bay leaf.

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There was a Greek and Lebanese placed in BR named Zorba's that used to make it.


And it was great.


Yes it was.

Man, I miss that place.

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Me too. We were loyal customers. We started eating there when they opened in the Bluebonnet space where Nino's is now. I remember the grand opening in the place they built on Perkins that is now LL. Dale Brown gave a speech! The Economides brothers seemed to be nice people. I used to party after hours with some of the crazy Greek guys that worked there. I was young then. Those guys could drink vodka like there was no tomorrow.

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Carrabba's Sausage and Lentil Soup

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I recommend this one too. Turned out really well.