French Onion Soup Recipe - Bruno Albouze - THE REAL DEAL

French Onion Soup Recipe.

Is there anything more comforting on a chilly day than a hot bowl of French onion soup?.. with some toasted bread rubbed with garlic and loaded with melty Gruyere cheese. There are two essential components of a good French onion soup. The first is the stock. Your soup will only be as good as the stock you are using. This soup traditionally is made with veal stock or demi glace. The addition of port and red wine are optional but highly recommended. In the onion soup recipe the addition of flour is totally unnecessary.

Yields: 8 Servings.

4.5 lb. (2kg) red onions or yellow onions, peeled, germ removed and thinly sli...

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Veal Stock & Demi Glace - Bruno Albouze - THE REAL DEAL

Veal Stock & Demi Glace Recipe.

Veal bones can be found at most grocery stores like Whole Foods, buchers and other meat-related businesses.

Yields: 10qt (10L) Veal Stock or 3qt (3L) Demi Glace.
10 lb. (5kg) veal bones
1 lb. (450g) tomato paste (if making white veal stock; omit tomato paste).

1 lb. (450g) carrots, unpeeled, scrubbed and chopped
1 lb. (450g) leek, washed and chopped (white and light green parts only)
8 ounces (240g) onions, chopped
1 ea. garlic bulb, cut in half lengthwise
1 ounce (30g) parsley stems
1/2 ounce (15g) fresh thyme
2 ea. bay leaves
1.2 lb. (500g) tomatoes, chopped
No salt / no pepper.
Leave celery out of the stock, ...

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Butternut Squash Veloute Soup Recipe

Butternut Squash Velouté Recipe.

Serves 8 to 12.
This soup is made using 2 kinds of winter squashes; butternut and acorn but one or another can be used instead as other varieties.

4.5 lb. (2kg) butternut and acorn squash, washed, peeled, seeds removed and cut into pieces
5 ounces (150g) yukon gold potato, peeled and chopped
7 ounces (210g) leek; white part only, chopped and washed thoroughly
8 Tbsp (125g) unsalted butter
7 ounces (210g) creme fraiche or sour cream.

Save veggie trimmings and squashes and seeds for the stock. Add a couple of star anis and cover with water. Bring to boil and cook for 30 minutes.
Remove some of the seeds from the stock ...

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Celery Velouté - Bruno Albouze - THE REAL DEAL

Celery Velouté Recipe. Serves 6 to 8.

Celery is a plant belonging to the parsley family that is a common vegetable grown primarily for the pale green stalks. Celery is basically available in three different varieties which include the celery root and the stalk (rib). Celery soup can be made using ribs or roots; both offer excellent and healthy soups. The bacon is a great addition to this soup. However, to make it vegetarian, omit the use of bacon but add more fat to cook the vegetables.

2 ea. (2.7lb./1.2kg) large bunches celery, washed and chopped (save trimmings for stock)
5 ounces (150g) leek; white part only, washed and chopped ...

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How to Make Chicken Stock - Bruno Albouze - THE REAL DEAL

Chicken Stock Recipe

Yields 2qt (2L)

1.5 lb. (675g) chicken such as back bones / legs / wings / necks / feet…
1 carrot, unpeeled, washed and chopped
1 celery rib, washed and halved
1 white onion, unpeeled and quartered
1 clove
2 garlic cloves, crushed
1 leek, white part / washed and halved
3 parsley stems
4 sprigs fresh thyme
1 bay leaf
1 tsp black peppercorns
2 cups (500ml) Sauvignon blanc or Chardonay
2 qt (2L) cold water
Do not add salt.

Place chicken parts under cold running water until they are cleared of remaining blood and impurities. Place chicken and all ingredients in a large pot. Bring to boil and let simmer slowly for 2 to 4 h...

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Mushroom Velouté Soup Recipe

This soup can be made vegan; substitute butter for olive oil and milk for almond milk or water.

Serves 6

Porcini Stock
Soak 1/2 ounce (15g) dried porcini mushrooms in 2 cups (500ml) hot water and refrigerate overnight or store up to 5 days.

Mushroom Stock
Mushroom stems and gills
1 medium size onion, unpeeled and quartered
1 tsp black peppercorns
3 sprigs fresh thyme
1 parsley stem
1 carrot, unpeeled, scrubbed and chopped
One-third of the leek greens and bottoms
2 cups (500ml) water or chicken stock
1.6 cups (400ml) porcini stock (save rehydrated porcini for the soup).

Mushroom Soup (no flour needed to thicken it)
1 lb. (450g) mixed mushrooms such as cremini, port...

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Corn Soup, Chipotle, Popcorn - Bruno Albouze - THE REAL DEAL

Corn Soup, Chipotle Recipe. Serves 8.
6 ea. corn ears
3 Tbsp (45ml) olive oil
4 Tbsp (60g) butter
4 shallots (180g), chopped
Salt & pepper to taste
Corn Stock
6 cobs, cut in half (to release more flavor)
3 sprigs fresh thyme
4.5 cups (1100ml) water or milk.

Remove husks, silks and tassels from each corn and cut corn off the cob and save both; corns and cobs. In a saucepan, place the halved cobs, thyme and water. Cover and bring to boil and let simmer for 30 minutes at least. Meanwhile, in a large hot pot sweat shallots with olive oil and butter for about 8 minutes on medium heat. Add corn and cook for 5 minutes more an...

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Broccolini Soup - Bruno Albouze - THE REAL DEAL

Broccoli Soup Recipe. Serves 8.

Broccolini, broccolette or baby broccoli is derived from a cross between broccoli and the Chinese kale. Broccolini has a milder, sweeter taste than broccoli and features thin, tender stalks that can be cooked whole without peeling. Broccolini is dense with nutrients. Broccolini or broccoli soup can be served warm or chilled as is with a drizzle of olive oil. The soup can be stored for up to 5 days in the refrigerator. Blend right before serving.

1.5 lb. (600g) broccolini or broccoli, washed and ends cut off (use florets only if choosing broccoli and save stalks for stock).
3.5 qt (3.2L) water
1 tsp (4g) salt


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