5 Soup Recipes, Each More Comforting Than The Last

There’s nothing like a good soup to warm up fall evenings. From the classics of French cuisine to nutritious dishes without the need for a refrigerator, soup, broth and velouté are easy to prepare. Here are 5 soup recipes that will revitalize you!

Contents

Beef and barley soup

Photo provided by Dock 619

This beef and barley soup recipe is simple and very comforting. A few simple ingredients, a nice piece of beef to braise and a little love – that’s all it takes to make this delicious soup. The sweet scent that emanates from your kitchen as it cooks will make you want to devour it immediately.

Author of the recipe: Hugo Saint-Jacques

Difficulty level: apprentice (easy)
Total yield: 6 servings
Preparation time: 25-30 mins
Cooking time: 4 hours

INGREDIENTS

1.5 pounds (700g) – bone-in ground beef loaf

2 TBSP. Tablespoon (30 ml) – salted butter

2 TBSP. Tablespoon (30 ml) – rapeseed oil

1 marrow bone

3 carrots, roughly chopped

2 stalks celery, roughly chopped

2 onions, coarsely chopped

2 bay leaves

3 cloves of garlic

3 sprigs of thyme

12 cups (3 liters) – water

Trim

2 cups (500 ml) – Diced carrots

2 cups (500 ml) – Chopped onions

1 cup (250 ml) – diced rabioles

2 cups (500 ml) – Diced celery

1 796ml can – diced tomatoes

3⁄4 cup (180 ml) – rinsed barley

3 TBSP. Tablespoon (45 ml) – curly parsley

TECHNICALLY

Heat oil and butter in a roundel and season the meatloaf well. Fry the latter on each surface for 2 to 3 minutes and then add the vegetables, garlic, thyme, bay leaf and marrow bone. Bring everything back and add water.

Bring to a boil, then reduce heat and simmer gently. Scoop and cover and cook with a fork until the meat is falling apart, 3 hours.

Strain through a sieve, collecting the broth. Discard the vegetables and herbs and reserve the meat for later.

Still in the same ring, fry the diced vegetables (onions, carrots, celery, rabioles) in a little oil. Then add the barley and add the beef broth and canned tomatoes. Cook for 35 to 40 minutes or until barley is tender.

Add the shredded braised beef back into the soup and season with salt and pepper. Serve immediately!

Poultry soup with roasted wild mushroom garnish

Photo provided by Dock 619

Do you have a lot of chicken stock in the freezer and more or less know how to use it? Here is a simple and very tasty recipe for chicken soup with a side dish of roasted mushrooms. The word “velouté” is a classic name in French cuisine, which consists of mixing a broth with a roux, i.e. an equal part of flour and butter, and then simmering it to obtain a velvety and creamy consistency. Then we add a small aromatic garnish and that’s it!

Enjoy your food !

Author of the recipe: Hugo Saint-Jacques

Difficulty level: apprentice (easy)
Total yield: 4 servings
Preparation time: 8-10 minutes
Cooking time: 12-15 mins

INGREDIENTS

Velvety

6 cups (1.5 liters) – Homemade chicken broth

1⁄4 cup (60 ml) – salted butter

1⁄2 cup (125 ml) – all-purpose flour

1⁄2 cup (125 ml) – Chopped parsley

Trim

454 g (1 pound) – wild mushrooms, cleaned and coarsely chopped

2 TBSP. Tablespoon (30 ml) – salted butter

1 C. Tablespoon (15 ml) – Canola oil

1 garlic clove, minced

3 sprigs of fresh thyme

TECHNICALLY

In a bowl, melt the butter over low heat, add the flour and cook for 2 to 3 minutes, stirring constantly with a wooden spoon. (Make a roux.)

Meanwhile, heat the broth in another pot.

Gradually add the hot broth to the roux using a ladle, stirring constantly.

Then let the velouté cook over medium heat for 10 to 12 minutes. Season well with salt and pepper and keep warm.

Heat the oil and butter in a frying pan until foamy and fry the mushrooms for 2 to 3 minutes. Season with salt and pepper and then set aside on absorbent paper.

Serve the velouté and garnish with roasted wild mushrooms, then add the chopped chives and grated Parmesan. Season with pepper and serve immediately.

Parmentier soup and prosciutto chips

Photo provided by Dock 619

Parmentier soup is a classic of French cuisine. It is a potato and leek soup that is cooked gently and becomes even more delicious after being powdered with cream. You can also serve it cold! It will be super good and you can find this cold soup under the name Vichyssoise. The kitchen team wanted to enhance this recipe with prosciutto chips, which add texture and a nice salty touch.

Enjoy your food !

Author of the recipe: Hugo Saint-Jacques

Difficulty level: apprentice (easy)
Total yield: 4-6 servings
Preparation time: 10 minutes
Cooking time: 25-30 mins

INGREDIENTS

Soup

1⁄4 cup (60 ml) – salted butter

2 TBSP. Tablespoon (30 ml) – rapeseed oil

2 pounds (900g) – Potato

2 pounds (900 g) – cleaned leeks

2 garlic cloves, peeled

4 sprigs of fresh thyme

3 liters (750 ml) – chicken or vegetable stock

2 cups (500 ml) – cream 35%

Trim

8 slices of prosciutto

1⁄2 cup (125 ml) – grated Parmesan cheese

2 TBSP. tbsp (30 ml) – chives, chopped

TECHNICALLY

Preheat the oven to 205°C (400°F) and line a baking sheet with parchment paper.

Slice the leek and potatoes.

In a large roundel, heat butter and oil over medium-low heat until butter foams. Then add the vegetables, coat them well and let them sweat for 10 to 15 minutes, stirring regularly.

Add the fresh thyme and garlic and then add the chicken broth. Cover and simmer for 20 to 25 minutes to allow the vegetables to soften.

Once the soup is well cooked, puree it with a blender and then strain it through a sieve. Return to the rondeau and heat over low heat, adding the 35% cream. Season with salt and pepper and keep warm.

For the prosciutto chips, spread them on the baking paper and bake for 8 to 12 minutes. Then let it cool and break it into chips.

Garnish the soup with prosciutto chips, grated Parmesan and chopped chives.

Stracciatella soup

Photo provided by Dock 619

Stracciatella soup is a very simple soup that can be made with just a few ingredients. This soup of Italian origin contains eggs, parmesan cheese and good chicken broth. That’s all !

It is a soup that everyone enjoys, young and old. What is important is a tasty and tasty chicken broth that provides you with the basis for a successful recipe.

Enjoy your food !

Author of the recipe: Hugo Saint-Jacques

Difficulty level: apprentice (easy)
Total yield: 4 servings
Preparation time: 6-8 minutes
Cooking time: 4 minutes

INGREDIENTS

6 cups (1.5 liters) – Homemade chicken broth

4 eggs

1⁄2 cup (125 ml) – grated Parmesan

1⁄2 cup (125 ml) – parsley, chopped

1 – Lemon (rind only)

TECHNICALLY

Bring the chicken broth to the boil in a ring.

Meanwhile, in a bowl, whisk together the eggs and Parmesan cheese with the chopped parsley and lemon zest.

Pour the egg mixture into the broth while stirring vigorously. Cover and remove from heat for 3 minutes. Season with salt and pepper and serve immediately with bread croutons.

Root vegetable soup with cheddar chips

Photo provided by Dock 619

After a cool or even gray day, this root vegetable soup recipe is a must. This comforting and creamy soup is inexpensive and highly nutritious. It’s a great fridge emptyer, ideal for storing leftover root vegetables that were forgotten at the bottom of the drawer… We enhance this recipe with cheddar chips, which add a bold flavor to every bite.

Enjoy your food !

Author of the recipe: Hugo Saint-Jacques

Difficulty level: apprentice (easy)
Total yield: 4-6 servings
Preparation time: 10 minutes
Cooking time: 25-30 mins

INGREDIENTS

Soup

1⁄4 cup (60 ml) – salted butter

2 TBSP. Tablespoon (30 ml) – rapeseed oil

1 pound (454 g) – peeled carrots

1 pound (454 g) – peeled parsnips

1 pound (454 g) – celery root, peeled

1 pound (454 g) – peeled sweet potato

2 yellow onions, peeled

3 cloves of garlic

3 sprigs of thyme

8 cups (2 liters) – chicken or vegetable broth

2 cups (500 ml) – 35% cream

Trim

2 cups (500 ml) – Finely grated cheddar cheese

2 TBSP. tbsp (30 ml) – chives, chopped

TECHNICALLY

Preheat the oven to 205°C (400°F) and line a baking sheet with parchment paper.

Using a knife, chop all the root vegetables in a food processor. Then chop the onion and garlic.

In a large roundel, heat butter and oil over medium-low heat until butter foams. Then add the onion and garlic and sauté for 2 minutes. Then add the root vegetables, coat them well and let them sweat for 10 to 15 minutes, stirring regularly.

Add the fresh thyme and add the chicken broth. Cover and simmer for 20 to 25 minutes to allow the vegetables to soften.

For the cheddar chips, finely grate the cheese in a food processor. Spread in thin layers on the parchment paper and bake until brown, 8 to 12 minutes. Then let it cool and break it into chips.

Garnish the soup with cheddar chips and chopped chives.