So if you’re craving some easy, hearty cuisine, here are three soups that go great with barbecued steak:
Roasted Vegetable and Cheese Chowder
The items required:
Four big, sliced Vidalia onions
Four pieces of provolone
Beef broth, four tablespoons
4 tbsps. a sour wine
4 tbsps. butter
Twelve ice crystals
To flavor, with salt and pepper
Cut a crosshatch design regarding half a centimeter into the crown of the onion, preserving the bulb. Spread the 1 tablespoon of butter over the onion and place it on a big sheet of heavy-duty aluminum foil. A bouillon packet and some butter. Make a package by folding the paper in half. Close the lid and remove 1 tablespoon with the spatula. , then cover with 3 ice pieces and sherry. Absolutely hermetic. Repeat with the rest of the scallions. Prep your griddle for medium-high heat and cook the onions for about 40-45 minutes. Carefully remove the paper from each burger and place a piece of provolone cheese on top. Grill the burgers for 1–2 minutes with the lid closed. The onion and water should be emptied from the container and placed in a serving dish.
Delicious, steaming Tomato Bisque
The items required:
Tomato purée, 3 1/2 pints
Cube 1/2 cup cream cheese
Milk, 1/4 cup
2 tbsps. freshly snipped basil stems
3/4 tsp. basil leaves that have been preserved
1/2 tsp. Flaked scarlet pepper
1/2 tsp. regular sugar
1/8 tsp. pepper, black, powdered
In a medium pot, whisk together the tomato paste, dried mint, red pepper flakes, sugar, and pepper. Cook at a low boil for about 10 minutes over medium heat. Always be stirring. Cream cheese and milk should be combined by stirring until smooth. Toss in some fresh basil stems after it’s come to a simmer. Take it off the fire and serve it right away.
Chowder with Herbed Chestnuts
The items required:
Eight pints of poultry broth
Roasted walnuts, about 4 tablespoons
Chopped Onions, One Cupful
1/2 mug of the thick stuff
Parsley, three stems
2 chopped cloves
1. one bay leaf
3/4 tsp. regular sugar
Season with salt and freshly ground black pepper.
Put the chestnuts on a gelatin roll sheet in a single row and cut an X into each one with a pointed knife. Bake at 230 degrees Celsius for 10 minutes after adding 1/4 cup water to the skillet. Put the shells in the fridge and remove them later. Put the almonds, shallot, and chicken broth in a big pot and stir to combine. Add a seasoning sachet containing parsley, garlic, and a bay leaf to the chestnut combination. Cook at a moderate simmer for 45 minutes.
When ready, take the combination out of the mixer and throw away the seasoning container. Do an uniform purée. Add the heavy cream, sugar, and salt to the skillet, and whisk until the liquid is heated through, about 5 to 6 minutes. Start serving right away.