The American French Onion Soup

Broccoli, Potato and Cheddar Chowder, originally uploaded by mud pie gourmet.

The weather here has been crazy. End of September and it's in the 90s?!?! Today was the first day that it was a little cooler all week, and I was craving a good soup. Maybe it's because I have a cold, maybe it's because I am ready for those Fall days, pumpkin patches and jackets to cover my growing belly (we had the ultrasound yesterday--we purposely didn't find out the sex, but the baby looks healthy!).

When we lived in Mexico City we went to Au Pied de Cochon for our last night in the city with a friend. It was just a couple blocks away from our apartment and I can't believe we didn't go all the time. The food was divine, and they had this amazing French Onion Soup. I love the crusty cheese on the top of French Onion Soup. With this recipe I recreated that crusty cheese, but with a more American style soup--Broccoli, Potato and Cheddar Soup. It definitely hit the spot after being at the playground with the munchkins as the cool evening was setting in.

Broccoli, Potato and Cheddar Soup

4 potatoes, peeled and cut into chunks
2 cups broccoli (about 8 oz)
1 T butter
1 T olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp salt
3/4 tsp cumin
1 1/2 T dijon mustard
1/2 tsp freshly ground pepper
2 cups potato/broccoli water
2 T flour
1 cup half and half
1 cup sharp cheddar cheese

Steam potatoes for 10 minutes, until tender. Set aside (reserving the water). Steam broccoli 3 minutes, until tender. Set aside (reserving the water).

Heat olive oil and butter in a large pot over medium heat. Add onion and garlic and saute until tender about 8 minutes. Add potatoes, salt, cumin, dijon, pepper and 1 1/2 cups reserved water. Combine remaining 1/2 cup potato water and 2 Tablespoons flour. Add to pot. Simmer about 20 minutes. Add half and half and 2/3 cup cheese. Simmer about 15 minutes more.

Preheat broiler. Using four oven-proof bowls or ramekins, fill with chowder and sprinkle with cheese on top. Broil for 2 minutes, until golden on top.

note: The soup is still good if you are too lazy to put it in the broiler. Just add all the cheese into the pot.

Fountain of Youth Soup

Fountain of Youth Soup, originally uploaded by One of the many Mudricks.

I just discovered I am 5.8 years younger than I thought I was. I took the Real Age test and I feel more youthful already. If I actually rewound 5.8 years I would be living in Mexico City, taking vacations with Sam on weekends, and riding the posh bus with my American School Foundation students every weekday morning.

The Real Age test has motivated me to live healthier. Questions range from your dental habits, to how often you see your friends and family, to how many veggies you eat a day. Hence, we had Yellow Squash and Carrot Soup and Salad tonight.

I made this soup last summer when my family was vacationing in the OBX (that is how the cool people write it). We rented a beach house together: 13 adults and 12 kids. It was a blast, even with hurricane Ernesto's visit. Each family took a night cooking and for our night I made this soup. Those 12 kids gobbled it up. Who knew? At first the oldest grandchild, Dixon (10), was a little skeptical, but once he tried it he was hooked.

Soup is not something you normally think kids are going to be hip on. Or maybe it's the parents who don't want it spilled. Take a risk, see if your kids will eat these veggies. Maybe then they can take the Real Age test. I figure, if my kids took it they would be around -4 years old and -2 years old.

Yellow Squash Soup with Basil Cream
Adapted from Good Friends, Great Dinners

3 Tablespoons olive oil
1 medium-sized onion, finely chopped
4 cups sliced yellow squash (about 1 1/2 pounds)
1 cup finely chopped carrots
2 1/2 cups chicken broth
1 cup fat free half and half
1 tsp salt
Freshly ground pepper to taste

Basil Cream (optional)

Heat the oil in a heavy, deep saucepan over low heat. Add the onion, cover and cook until the onion is limp but not brown, about 10 minutes. Add the yellow squash and carrots and stir to coat with the oil. Cover and cook undisturbed for 10 to 15 minutes or until soft.

Bring the chicken broth to a boil and add to the vegetables. Simmer, uncovered for 15 minutes more or until the vegetables are tender but retain some firmness. Remove to a food processor or blender and puree to a smooth consistency. Return the mixture to saucepan. Pour in the half and half and season with salt and pepper. If the soup is too sweet, add a little lemon juice to taste. Bring to a simmer over low heat before serving.

Ladle the hot soup into individual serving bowls. Add a teaspoon of Basil Cream.

Basil Cream

1/2 cup fresh basil
1/2 cup heavy cream

While the soup is heating, finely chop the basil in a food processor or blender. Add the heavy cream, a little at a time, until a thick sauce is formed.


We added croutons and crumbled bacon to ours tonight, but it's not necessary (and not as healthy). I also didn't have half and half so I used 3/4 cup skim milk and 1/4 cup whipping cream. It still tasted yummy.