Category Archives: Soupes et potages

Crème de champignons

Posted on by
Reply

Source : https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/

Ingredients :

  • ¼ cup unsalted butter
  • 2 (16 ounce) packages sliced fresh mushrooms
  • 1 pinch salt
  • 1 medium yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme, tied in a bundle with kitchen twine
  • 2 cloves garlic, peeled
  • 4 cups chicken broth, or more to taste
  • 1 cup water, or more to taste
  • 1 cup heavy whipping cream
  • 1 salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste

Directions :

  1. Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
  2. Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.
  3. Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.
  4. Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
  5. Purée soup with a blender in batches until smooth and thick.
  6. Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.
  7. Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.

Soupe au poulet, citrouille et curry

Posted on by
Reply

Source : https://www.allrecipes.com/recipe/282210/red-curry-chicken-and-pumpkin-soup/

Note : J’utilise de la courge butternut.

Ingredients :

  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 medium red onion, diced, divided
  • 2 teaspoons brown sugar
  • freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon freshly minced ginger
  • 4 cloves garlic, finely chopped
  • 6 cups chicken broth, or to taste, divided
  • 1 (13 ounce) can unsweetened coconut milk (not low-fat)
  • 2 tablespoons red curry paste, or more to taste
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon fish sauce
  • 1 (2 pound) kabocha squash
  • 1 large red bell pepper, diced
  • 2 medium green onions, thinly sliced, or more to taste
  • ½ cup chopped fresh cilantro, or more to taste
  • ¼ cup chopped fresh basil, or more to taste
  • 2 small serrano peppers, thinly sliced
  • 3 medium limes, halved

Directions :

  1. Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  2. Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  3. Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  4. Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  5. Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  6. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  7. Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Soupe Caldo verde

Posted on by
Reply

Source :https://www.allrecipes.com/recipe/261790/caldo-verde-portuguese-sausage-kale-soup

Ingredients

  • 12 ounces linguica sausage, sliced
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1 pinch salt
  • 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
  • 2 teaspoons salt, plus more as needed
  • 2 quarts chicken broth or water
  • 2 pounds kale – trimmed, chopped, rinsed, drained
  • 1 pinch cayenne pepper (optional)

Directions

  1. Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish.
  2. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  3. Transfer potatoes to pot. Sprinkle in 2 teaspoons salt.
  4. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  5. When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed.
  6. Add kale, a handful at a time.
  7. Transfer browned sausage to soup. Bring to a simmer over medium-high heat.
  8. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Soupe wonton au porc et crevettes

Posted on by
1

Source : http://www.jamieoliver.com/news-and-features/features/wonderful-wonton-soup-recipe/#ahwptjpCiouFCqkp.97

Notes : Je prépare mon bouillon de poulet en l’assaisonnant avant d’y faire cuire les dumplings directement dans le bouillon jusqu’à ce qu’ils flottent puis j’ajoute le bok choy à la fin.  J’ajoute l’oignon vert en garniture sur la soupe au moment de servir.

J’utilise un 1/2 paquet de pâte wonton que je fais dégeler la veille (environ 34-35 dumplings).

Donne 6 portions

Ingredients :

For the wonton dumplings (makes around 36 small ones)

  • 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
  • 150g uncooked and shelled prawns, finely chopped
  • 150g lean pork mince
  • 1 tbsp grated ginger
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 spring onions, finely chopped
  • White pepper

For the soup

  • 1.5 litres chicken stock
  • 2 small heads of pak choi (ou bok choy), roughly sliced
  • 1 tsp light soy sauce
  • 2 tsp rice vinegar or rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 generous pinches of white pepper
  • 2 spring onions, finely chopped

Directions :

Wonton-making method:
  1. Place a heaped teaspoon of filling mixture in the middle of the top half of the wrapper.
  2. Wet your finger and run a little water around the edge of the top half of the wrapper.
  3. Fold the bottom up and over the filling, so it meets with the top edge. If square, bring the bottom corner of the diamond up to meet the top corner.
  4. Run your finger over the filling to push out any air bubbles, then press the pastry firmly around the meat so you have a sealed parcel.
  5. Turn it over and dab some water in the middle. Tightly fold one corner into the middle. Add another dab of water and then tightly fold in the other corner. If using a square, you can tuck down the top corner that remains sticking out at this stage.
  6. Repeat until you’ve used up all of the wonton wrappers and filling.
  7. As you make each dumpling, keep them under a clean tea towel that has been run under the tap and wrung out. This prevents them from drying out.

The soup :

  1. In a large pan, bring your chicken stock to a gentle boil.
  2. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked.
  3. Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the pak choi – first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
  4. Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste.
  5. Serve up six dumplings per bowl, then pour over a couple of ladles of the liquid. Finish off with a scattering of chopped spring onions, and serve immediately.

Soupe italienne (aux boulettes)

Link

Reply

Source: http://www.kingarthurflour.com/recipes/italian-wedding-soup-recipe

Note : Préparer les boulettes en premier.  La soupe prend environ 1 heure à cuire.

Ingrédients :

Meatballs

  • 2 hamburger rolls or 4  2 slices white bread
  • 2/3 1/3 cup milk
  • 1  1/2 large egg
  • 1 1/4 1/2 teaspoons salt
  • 1 1/2  3/4 pounds ground beef or meatloaf mix
  • 1 1/2 medium onion, grated or very finely diced
  • 3  2 tablespoons grated Parmesan or Asiago cheese
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon dried parsley

Soup

  • 2 1 tablespoons olive oil
  • 2 1 medium onions, diced; about 2 cups
  • 2  1 cups finely diced carrots, about 3 large carrots
  • 2 1 large garlic cloves, peeled and minced
  • 4 to 4 1/2 quarts (16 to 18 8 à 10 cups) chicken broth, homemade or purchased
  • 1 1/2 3/4 teaspoons dried Italian herbs or 3/4 teaspoon each dried oregano and dried basil
  • 10-ounce box frozen chopped spinach 1 poignée d’épinards frais hachés
  • 1 1/2 teaspoon salt, to taste
  • 1/2 to 1 teaspoon coarsely ground black pepper, to taste
  • 2 2/3 1 1/3 cups uncooked orzo, ditalini, or other small, roundish pasta

Directions :

  1. To make the meatballs, combine the bread, egg, milk, and salt, stirring till everything is well moistened. Allow to sit for about 10 minutes to soften.
  2. Add the ground meat, onion, cheese, and herbs. Mix gently till thoroughly combined.
  3. Shape tiny meatballs, (about 1″ diameter or less). Using a level teaspoon scoop (which volume-wise is actually 2 level measuring teaspoons) makes about the right size. Place the meatballs on a parchment-lined or lightly greased cookie sheet, and refrigerate them while you prepare the soup.
  4. Get out a large pot, at least 6-quart capacity. Pour the olive oil into the bottom of the pot, and add the onions and carrots. Sauté, stirring frequently, until the onions are translucent and beginning to brown, about 10 minutes. Add the garlic, and cook for another couple of minutes.
  5. Add the broth and herbs, bring to a simmer, and cook gently for 10 minutes.
  6. Add the frozen chopped spinach, and simmer for 15 to 20 minutes, total; the soup will take awhile to come back to a simmer, due to the frozen spinach. Help it along by breaking it up with a fork as it cooks.
  7. Gently drop the meatballs into the soup. Simmer the soup for 30 minutes or so, then stir in the pasta, cooking till it’s al dente.  For orzo, this will take about 8 minutes or so.
  8. Ajouter les épinards frais hachés, laisser cuire 1 à 2 minutes.
  9. Add salt and pepper to taste; using reduced-salt canned chicken broth, we added 1 teaspoon salt; and 1 teaspoon coarsely ground black pepper.
  10. Serve the soup garnished with freshly grated Parmesan or Asiago cheese.

 

Potage au navet

Posted on by
Reply

Source: http://www.recettes.qc.ca/recette/potage-de-navet-a-l-erable-136883

Ingrédients

Partie 1 :

  • 3 c. à soupe de beurre
  • 1 gros oignon émincé
  • 1 grosse carotte en rondelles
  • 4 tasses de navet en cubes

Partie 2 :

  • 2 c. à soupe de farine
  • 5 tasses de bouillon de poulet
  • Sel et poivre
  • 1 pomme de terre coupée en cubes

Partie 3 :

  • 2/3 de tasse de lait
  • 1/3 de tasse de sirop d’érable

Préparation

  1. Faire suer les ingrédients de la partie 1 à feu doux 10 minutes.
  2. Ajouter les ingrédients de la partie 2.  Mijoter jusqu’à la cuisson parfaite et passer au robot.
  3. Ajouter les ingrédients de la partie 3.

Soupe aux lentilles rouges au cari

Posted on by
Reply

Source : http://aladistasio.telequebec.tv/recettes/recette.aspx?id=381

Ingrédients

  • 3 c. à soupe d’huile de tournesol ou autre huile neutre (canola)
  • 1 oignon espagnol ou vidalia
  • 6 gousses d’ail
  • 2 c. à soupe de gingembre frais râpé
  • 1 c. à thé de cumin moulu
  • 1 c. à thé de poudre de cari
  • 1 c. à thé de coriandre moulue
  • 1/2 c. à thé de cannelle moulue
  • 1/2 à 1 c. à thé de sambal oelek ou tabasco ou cayenne
  • 2 tasses de lentilles rouges
  • 8 tasses de bouillon de poulet ou de légumes
  • 1 boîte 398 ml (14 onces) de tomates italiennes en dés
  • 1 boîte de lait de coco
  • Le jus de 1 lime
  • sel et poivre
  • Garnitures :
    • Coriandre fraîche
    • Noix de coco en copeaux grillés

Préparation

  1. Dans une casserole, faire suer l’oignon émincé dans l’huile pendant 5 minutes  jusqu’à ce qu’il soit transparent.
  2. Ajouter l’ail et les épices.  Cuire une minute en brassant.
  3. Ajouter les lentilles, le bouillon et les tomates. Saler et poivrer. Porter à ébullition et réduire le feu au minimum.
  4. Laisser mijoter 20 minutes à découvert.  Quand les lentilles sont défaites, ajouter le lait de coco.
  5. Vérifier l’assaisonnement. Ajouter le jus de lime.
  6. Servir garnie de coriandre fraîche et de noix de coco grillée.

Soupe thai au coconut et curry

Posted on by
Reply

Source : http://chefmichaelsmith.com/recipe/thai-coconut-curry-soup/

Note : Je n’ai pas mis de coriandre et de fèves germées la première fois que j’ai fait cette soupe.  J’ajoute parfois des pois mange-tout.

Temps de cuisson : environ 30 minutes.

Serving: Serves 4

Ingrédients :

  • 2 14 ounce cans premium coconut milk
  • 1 heaping Tablespoon Thai curry paste (rouge)
  • 1 bunch cilantro roots, rinsed well
  • 2 chicken breasts, thinly sliced
  • 2 cups chicken broth
  • 1 carrot, shredded
  • 4 or 5 lime leaves
  • 2 stalks lemon grass, halved lengthwise, woody leaves removed
  • 2 tablespoons fish sauce
  • 2  1 limes zest and juice
  • a small knob frozen ginger
  • a handful bean sprouts
  • 8 ounce package rice noodles
  • 1 bunch cilantro leaves, rinsed well
  • 2 or 3 green onions, thinly sliced
  • a sprinkle or two salt or soy sauce

Directions :

  1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
  2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
  3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
  4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
  5. Stir in most of the cilantro leaves.
  6. Remove the lemon grass stalks.
  7. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Chaudrée de maïs avec bacon

Posted on by
Reply

Source: asianfoodchannel.com: Cheddar And Corn Chowder With Bacon

Ingredients

  • 8 slices of bacon, chopped
  • 2 large onions, peeled and chopped
  • 2 stalks of celery, chopped
  • 4 cups of milk
  • 1 cup 35% heavy whipping cream (1 tasse de lait supplémentaire)
  • 2 tablespoons of cornmeal
  • 4 ears corn, kernels removed or 4 cups of frozen corn
  • 1 bunch of parsley, chopped
  • Salt and pepper to taste

Directions

  1. Cook the bacon in a soup pot over medium-high heat until it is crisp and brown.
  2. Drain away about half of the fat in the pot then stir in the onions and celery.
  3. Sauté for a few minutes until the aromatic vegetables soften.
  4. Add the milk and cream and heat through.
  5. Sprinkle in the cornmeal and stir well until the soup thickens slightly, about ten minutes.
  6. Add the corn and continue cooking just long enough to heat it through.
  7. Taste then season as needed with salt and pepper.
  8. Stir in the parsley just before serving.

Soupe au poulet et aux nouilles

Posted on by
Reply

Ingrédients

  • 4 tasses de bouillon de poulet
  • 1 échalote francaise hachée finement
  • 1 c. à table de gingembre haché
  • 1 soupcon de pâte de piment (Spiracha)
  • sel et poivre au goût
  • 1 poignée de pâtes au choix (orichetti, nouilles aux oeufs…)
  • 1 mini bokchoy haché
  • poulet cuit haché (2 cuisses ou 3-4 hauts de cuisses)
  • 1 oignon vert haché (facultatif)
  • sauce soya au goût

Préparation

  1. Ajouter au poulet bouillon l’échalote francaise, le gingembre, la pâte de piment, le sel et le poivre. Amener à ébullition.
  2. Faire cuire les pâtes dans le bouillon.
  3. Ajouter la partie blanche du mini bokchoy haché environ 1 minute avant la fin de la cuisson des pâtes.
  4. Par la suite, ajouter les morceaux de poulet et la partie verte du mini bokchoy à la soupe pour les réchauffer pendant 30 secondes.
  5. Au moment de servir, ajouter le l’oignon vert et quelques gouttes de sauce soya si désiré.