Saturday, February 21, 2009

soup!

There has been a request for the Library Soup recipe. So here it is, and as an added bonus, here's the recipe for the best pickled eggs ever - it's true, we always have a jar of them in the fridge :)

Library Creamy Swiss Onion Au Gratin Soup

2 ½ c chopped onion
1/8 c pale dry cocktail sherry
¾ t dried basil
4 c water
1/8 c chicken base
3 T butter
3 T flour
2 c milk

Chop onions and sauté in large stock pot with 2 tbs. of butter unitl tender. Add sherry and basil. Simmer 5 minutes. Add water and bring to boil. Add chicken base. In saucepan, melt butter. Slowly add flour to make a roux until all flour is used (mix while adding). When water is boiling, slowly whip roux in small amounts until all roux is used up (mixture should be thick). Let simmer 5 minutes. Heat milk and gradually whip into thickened soup.

Top with shredded swiss cheese and pumpernickel croutons.

*To make this recipe veg, simply use veg vegetable soup base, it hardly makes a difference in the taste.

B&B’s Pickled Eggs

4 c white vinegar
1 jar jalapenos
1 onion
1 c water
1 T Tabasco
1 T salt

2 dozen hard boiled eggs (peeled)

Bring brine ingredients to a boil.

Put eggs in a jar and pour brine over, let cool a little and seal and refrigerate for at least 3 days and up to 3 months (although I'm pretty sure germs cannot withstand the acidity of B&B eggs).

Serve with salt, Tabasco and a beer.

Sing Brown Squirrel and Legs :)

16 comments:

Laura said...

Let's go get some beers and pickled eggs. I could go for some drunk Brown Squirrel!

alanna rose said...

I think you get a prize for fastest comment ever! Come to your Mom and Dad's, I will bring pickled eggs. I'm sure there are bars nearby :)

AJ said...

Yummmm...I love the pumpernickel croutons...so greasy, so crunchy, so yummy!

Lamb said...

that soup sounds like heaven, but is it bad i never heard or soup base? youd think with all the food network i watch....

i HEART pickled eggs, so im totally making those too!

alanna rose said...

Lamb - soup base is essentially salt, it's the equivalent of bouillon cubes but not in cube form - so not really Food Network material, although Sandra Lee probably uses them.

You can find them near the stocks, or sub veggie stock for the water and soup base.

mtu2cu said...

Thanks for the soup recipe. I think this is the one thing I miss the most...ok maybe besides fish bowls!

Stephie said...

and now I have legs stuck in my head...... but when it comes to lovin baby....

Amy said...

I am making this tommorow!!! I can't wait. Yum yum yum!! Thanks Alanna!!

Caroline said...

sounds great! Does anyone know if the sherry is necessary in the soup?

alanna rose said...

I think if you totally skip the sherry the soup would taste a little flat. You could probably add a splash of whatever white wine you have on hand.

Laura said...

I will only come if you bring soup with the eggs and once I am drunk, I get to rest my sleepy head on your boobs. So comforting!

Allison H said...

Awesome - thank you! I will be making both. Eventually....

alanna rose said...

Laura - it's a deal, and I wouldn't have you rest your head anywhere else ;)

Allison - get cracking!

Danielle Michelle said...

I'm having flashbacks...

Y Garcia-Smith said...

Now can you please just make them both for me and bring them over?! :)

rae rae said...

what is brine???!!!